Photo of Breakfast veggie casseroles by WW

Breakfast veggie casseroles

4 - 6
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min


Whole wheat bread

4 slice(s)

Canola oil

½ tsp(s)

Uncooked red onion(s)

½ medium, diced

Uncooked bell pepper(s)

½ cup(s), red, diced

Uncooked zucchini

½ cup(s), diced

Table salt

½ tsp(s)

Raw egg(s)

4 large

Egg white(s)

4 egg white(s)

Black pepper

¼ pinch

Shredded reduced-fat Mexican-style cheese

½ cup(s)


  1. Preheat oven to 200°C (400°F).Lightly spray 4 225-g (8-oz) ramekins or ovenproof bakers with nonstick spray.
  2. Cut 10-cm (4-inch) circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside.
  3. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and 1 ml (¼ tsp) salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3−5 minutes. Remove from heat and set aside.
  4. Whisk eggs, egg whites, remaining 1 ml (¼ tsp) salt, and black peppertogether in medium bowl until frothy; stir in cooked vegetables and 60 ml (¼ cup)cheese blend. Divide mixture evenly among ramekins. Sprinkle each with 15 ml (1 Tbsp) remaining cheese.
  5. Place ramekins on small baking sheet and bake until knife inserted into centre of each casserole comes out clean, about 20 minutes.
  6. Remove from oven and cool 5−10 minutes before serving.