Cook Up Comfort Egg-and-veggie mini-casseroles

Instructions

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.