Breakfast Veggie Casserole
- Total Time
A delicious way to start your day. Toss in some diced Canadian-style bacon for smoky flavor.*
cooking spray2 spray(s)
whole wheat bread2 slice(s)
uncooked red onion(s)3 Tbsp, chopped, diced
sweet red pepper(s)3 Tbsp, diced
uncooked zucchini3 Tbsp, diced
egg white(s)2 large
table salt⅛ tsp
black pepper⅛ tsp
WeightWatchers Natural reduced fat Mexican style blend shredded cheese2 Tbsp
- Preheat oven to 400°F. Lightly coat two oven-safe, 8-ounce ramekins (3 1/2-inches in diameter) with cooking spray. Cut a circle from each slice of bread and firmly press into bottoms of both ramekins; set aside.
- Lightly coat a medium sauté pan with cooking spray; heat over medium-high heat. Add onion, red pepper and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about 3 to 5 minutes. Promptly remove from heat; set aside.
- In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts of egg-vegetable mixture into each ramekin. Bake, uncovered, until a knife inserted into center of a ramekin comes out clean, about 20 minutes. Remove promptly from oven; let sit for 5 to 10 minutes before serving. Yields 1 ramekin per serving.