
Egg-and-Veggie Mini-Casseroles
4 - 6
PersonalPoints™ per serving
Total Time
45 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
One-serving casseroles make a great go-to breakfast or an easy brunch dish for company. Dress them up with chopped fresh herbs like parsley, basil, or chives sprinkled on top and serve them alongside a colourful fruit salad. Best of all, these mini-casseroles are super simple to make ahead and keep refrigerated. Just reheat in the microwave for a hearty and healthy breakfast on the run. Vary the recipe with the changing seasons by substituting other vegetables for the summer ones here. Chopped carrots, dark leafy greens, broccoli, or diced winter squash would all be delicious swaps.
Ingredients
Whole wheat bread
4 slice(s)
Canola oil
½ tsp(s)
Uncooked red onion(s)
½ cup(s), sliced
Sweet red pepper(s)
½ cup(s), diced
Uncooked zucchini
½ cup(s), diced
Table salt
½ tsp(s)
Egg(s)
4 large egg(s)
Egg white(s)
4 egg white(s)
Black pepper
¼ tsp(s)
Shredded reduced-fat Mexican-style cheese
½ cup(s)