Egg and Vegetable Casserole
Egg and Vegetable Casserole recipe, a breakfast casserole dish with broccoli, spinach, green onions and cherry tomatoes. What a colourful mix, right?
Servings: 6
Calories: 193kcal
Ingredients
- 12 eggs
- 50 g smooth texture cottage cheese
- 1 tbsp vegetable seasoning
- 1/4 tsp pepper
- 3 cups assorted vegetables chopped - I used a mix of broccoli {already steamed}, green onion, spinach, cherry tomatoes
- 1 cup shredded light mozzarella and Cheddar cheese blend
Instructions
- Preheat oven to 350°F (180°C).
- Whisk eggs, cottage cheese, seasoning and pepper in medium bowl.
- Spray 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. Pour half of egg mixture into dish. Spread vegetables and cheese over top. Pour remaining egg mixture over cheese.
- Bake in preheated 350°F (180°C) oven until knife inserted near centre comes out clean, about 25 minutes.
Notes
Instead of vegetable seasoning, you can use 1 tsp (5 mL) each dried basil, dried thyme and dried oregano.
Nutrition
Serving: 6Servings | Calories: 193kcal | Carbohydrates: 2g | Protein: 16g | Saturated Fat: 5g | Cholesterol: 343mg | Sodium: 277mg