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Egg and veggie mini-casseroles

Egg-and-veggie mini-casseroles

4
Points®
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 colorful 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

Red onion

½ cup(s), chopped, diced

Red bell pepper

½ cup(s), diced

Uncooked zucchini

½ cup(s), sliced, diced

Table salt

½ tsp

Egg

4 large egg(s)

Egg whites

4 large

Black pepper

¼ tsp

Reduced fat cheddar cheese

½ cup(s), shredded

Instructions

  1. Preheat oven to 400°F. Lightly coat 4 (8-ounce) ramekins or oven- safe bakers with nonstick spray. Cut 4-inch circle from each slice of 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 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 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. 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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