Spicy Egg and Vegetable Casseroles
4
Points®
Total time: 47 min • Prep: 10 min • Cook: 27 min • Serves: 4 • Difficulty: Easy
Casseroles are the perfect comfort food for a quick and easy, grab-and-go breakfast, brunch, or lunch. Jalapenos add a spicy kick to this traditional casserole but if you prefer a milder flavour, swap these out for green peppers. Try different flavour combinations by experimenting with a variety of seasonings like Cajun seasoning, Italian seasoning, everything seasoning, Mexican blends...you name it, you can try it out!
Ingredients
Cooking spray
2 spray(s)
Whole wheat bread
4 slice(s)
Canola oil
½ tsp(s)
Red onion
½ cup(s), sliced
Red bell pepper
½ cup(s), chopped, diced
Zucchini
½ cup(s), diced
Jalapeño pepper
1 medium, seeded and minced
Table salt
½ tsp(s)
Egg
4 large
Egg whites
4 serving(s)
Black pepper
¼ tsp(s)
Shredded reduced-fat Mexican-style cheese
½ cup(s)
Instructions
1
Preheat oven to 400°F. Lightly coat 4 (8-ounce) ramekins or oven-safe baking dishes with cooking spray. Cut 4-inch circle from each slice bread and firmly press 1 into 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, red pepper, zucchini, jalapeño, and 1/4 teaspoon salt; cook, stirring occasionally, until vegetables soften, about 5 minutes. Remove from heat and set aside.
3
Whisk together eggs, egg whites, remaining 1/4 teaspoon salt, and pepper in medium bowl until frothy; stir in cooked vegetables and 1/4 cup cheese blend. Divide mixture evenly among ramekins. Sprinkle each with 1 tablespoon remaining cheese.
4
Place ramekins on small baking sheet and bake until tip of knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5–10 minutes before serving.
5
Serving size: (1 casserole)
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