Breakfast Veggie Casserole

Breakfast Veggie Casserole
Breakfast Veggie Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    spray(s) cooking spray

  • 2

    slice(s) whole-wheat bread

  • 3

    Tbsp uncooked red onion(s), diced

  • 3

    Tbsp sweet red pepper(s), diced

  • 3

    Tbsp uncooked zucchini, diced

  • 2

    large egg(s)

  • 2

    large egg white(s)

  • 1/8

    tsp table salt

  • 1/8

    tsp black pepper

  • 2

    Tbsp Weight Watchers reduced fat Mexican style blend shredded cheese

Directions

Preheat oven to 400°F. Lightly coat two oven-safe, 8-ounce ramekins (3 1/2-inches in diameter) with cooking spray. Cut a circle from each slice of bread and firmly press into bottoms of both ramekins; set aside. Lightly coat a medium sauté pan with cooking spray; heat over medium-high heat. Add onion, red pepper and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about 3 to 5 minutes. Promptly remove from heat; set aside. In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts of egg-vegetable mixture into each ramekin. Bake, uncovered, until a knife inserted into center of a ramekin comes out clean, about 20 minutes. Remove promptly from oven; let sit for 5 to 10 minutes before serving. Yields 1 ramekin per serving.

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