Cook Up Comfort Egg-and-veggie mini-casseroles

SmartPoints® value per serving
Total Time
45 min
10 min
25 min
One-serving casserole makes a great go-to breakfast or an easy brunch dish for company.


Whole wheat bread

4 slice(s)

Canola oil

½ tsp(s)

Uncooked red onion(s)

½ cup(s), chopped, 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 tsp(s)

Shredded reduced-fat Mexican-style cheese

½ cup(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Dress these little casseroles up with chopped fresh herbs like parsley, basil, or chives sprinkled on top and serve them alongside a colourful fruit salad.