Breakfast veggie casseroles
3
Points®
Total time: 47 min • Prep: 10 min • Cook: 27 min • Serves: 4 • Difficulty: Easy
Start the day with a comforting, protein-packed casserole hot from the oven. The egg-and-vegetable mixture gets absorbed by the bread round in each ramekin, giving the casserole a rich, custard-like consistency that is irresistible. Change the vegetables with the seasons. Swap the zucchini for thawed frozen butternut squash or chopped roasted red pepper. You can make and bake these ahead and then reheat them following the direction in the Notes below, making a healthy and delicious breakfast for days as easy as the press of a button.
Ingredients
Whole wheat bread
3 oz
Shredded reduced fat Mexican-style cheese blend
½ cup(s)
Canola oil
½ tsp
Red onion
½ cup(s), chopped
Red bell pepper
½ cup(s)
Uncooked zucchini
½ cup(s), sliced
Table salt
½ tsp
Egg
4 large egg(s)
Egg whites
4 large
Black pepper
¼ tsp
Cooking spray
2 spray(s)
Instructions
1
Preheat oven to 400°F. Lightly spray 4 (8-ounce) ramekins or ovenproof bakers with nonstick 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, bell pepper, zucchini, and ¼ teaspoon salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3−5 minutes. Remove from heat and set aside.
3
Whisk eggs, egg whites, remaining ¼ teaspoon salt, and black pepper together in medium bowl until frothy; stir in cooked vegetables and ¼ 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 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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