Easy Vegetable Egg Casserole

Easy Vegetable Egg Casserole
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Easy Vegetable Egg Casserole

Nutrition Facts

Easy Vegetable Egg Casserole
CaloriesCalories
157 Per Serving
ProteinProtein
12g Per Serving
FiberFiber
1g Per Serving
×
Calories 157
Total Fat 9.4 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.8 g
Cholesterol 230 mg
Sodium 491 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 4 g
Protein 12 g

Ingredients

Servings   10   Serving Size   1/10th of casserole

  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, diced small
  • 1 yellow onion, diced small
  • 2 cups finely chopped broccoli florets
  • 1/2 cup low-fat milk
  • 12 large eggs
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup reduced-fat sharp Cheddar cheese (divided)
  • 1 cup pico de gallo

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F and coat a 9x13-inch baking dish with non-stick cooking spray. 
  2. Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.
  3. Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese.
  4. Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.
 

Nutrition Facts

Easy Vegetable Egg Casserole
CaloriesCalories
157 Per Serving
ProteinProtein
12g Per Serving
FiberFiber
1g Per Serving
×
Calories 157
Total Fat 9.4 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.8 g
Cholesterol 230 mg
Sodium 491 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 4 g
Protein 12 g

Ingredients

Servings   10   Serving Size   1/10th of casserole

  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, diced small
  • 1 yellow onion, diced small
  • 2 cups finely chopped broccoli florets
  • 1/2 cup low-fat milk
  • 12 large eggs
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup reduced-fat sharp Cheddar cheese (divided)
  • 1 cup pico de gallo

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F and coat a 9x13-inch baking dish with non-stick cooking spray. 
  2. Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.
  3. Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese.
  4. Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.
 

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