Garden Veggie Egg Bake

Name: Garden Veggie Egg Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 5 large eggs; 2 cups egg substitute; 1/2 cup 2% cottage cheese; 1/3 cup shredded pepper jack cheese; 1/3 cup shredded cheddar cheese; 1/4 cup grated Romano cheese; 1/4 teaspoon pepper; 1/4 teaspoon hot pepper sauce; 1 medium zucchini, chopped; 2 cups fresh broccoli florets; 2 cups coarsely chopped fresh spinach; 1/2 cup shredded carrots; 1/2 cup cherry tomatoes, quartered

Total Time Prep: 20 min. Bake: 45 min. + standing

Yield 6 servings

Test Kitchen Approved

Veggie egg casserole is customizable, healthy, and most of all, delicious.

Ingredients

5 large eggs
2 cups egg substitute
1/2 cup 2% cottage cheese
1/3 cup shredded pepper jack cheese
1/3 cup shredded cheddar cheese
1/4 cup grated Romano cheese
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 medium zucchini, chopped
2 cups fresh broccoli florets
2 cups coarsely chopped fresh spinach
1/2 cup shredded carrots
1/2 cup cherry tomatoes, quartered

Directions

Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 202 calories, 10g fat (5g saturated fat), 197mg cholesterol, 478mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey

Recipe Creator