Cook Up Comfort Egg-and-veggie mini-casseroles
Whole wheat bread
Uncooked red onion(s)
½ cup(s), chopped, diced
Uncooked bell pepper(s)
½ cup(s), red, diced
½ cup(s), diced
4 egg white(s)
Shredded reduced-fat Mexican-style cheese
- Preheat oven to 400 F. Lightly coat 4 (8-ounce) ramekins or oven-safe bakers with nonstick spray. Cut 4-inch circles from each slice of bread and firmly press 1 into the bottom of each ramekin; set aside. Discard scraps or save for another use.
- Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and 1/4 teaspoon salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3-5 minutes. Remove from heat and set aside.
- In a medium bowl, whisk eggs, egg whites, remaining 1/4 teaspoon salt, and the black pepper together until frothy; stir in cooked vegetables and 1/4 cup cheese blend. Divide mixture evenly among ramekins. Sprinkle each with 1 tablespoon of remaining cheese.
- Place ramekins on small baking sheet and bake until knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5-10 minutes before serving.