Veggie Egg Casserole Make-ahead breakfast for the whole crew
Simple The eight essential nutrients in eggs can help build a healthy foundation for life. For more egg-cellent recipes for the whole family, visit eggnutritioncenter.org.
- Nonstick cooking spray
- ½ sweet onion
- 1 red, yellow or orange bell pepper
- 1 head broccoli florets
- 2 teaspoons canola, avocado or olive oil
- 1 dozen eggs
- 2 cups low-fat cottage cheese
- 1 cup shredded cheese
- 1 teaspoon baking powder
- 1 tablespoon flour
- Salt, to taste
- Pepper, to taste
Preheat oven to 350 degrees. Grease 9-by-13-inch pan with cooking spray.
Chop onion and bell pepper. Remove stems from broccoli florets.
Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3–4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1–2 minutes, then cover to steam another 2–3 minutes until broccoli is bright green. Remove veggies from stovetop.
In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flour. Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.
Fully cooked casserole will store for 2-3 months in the freezer. Thaw and reheat in a low-temp oven until warmed througout.