Spicy egg and vegetable casseroles
4
Points®
Total time: 47 min • Prep: 10 min • Cook: 27 min • Serves: 4 • Difficulty: Easy
You can make the casseroles ahead, cool them completely, cover each with plastic wrap, and refrigerate up to 3 days. Reheat in the microwave on High until hot, 1 to 1½ minutes
Ingredients
Cooking spray
4 spray(s)
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
Jalapeño pepper
1 medium, seeded and minced
Table salt
½ tsp
Egg
4 large egg(s)
Egg whites
4 large
Black pepper
¼ tsp
Shredded reduced fat Mexican-style cheese blend
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
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.
3
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.
4
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.
5
Serving size: 1 casserole
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