Sometimes you just have to have breakfast for dinner, and this egg bake uses some great vegetables packed with nutrients like vitamin A, K, C and even calcium. Serve it with some sautéd red potatoes and berries for a healthy & balanced meal.
Garden Vegetable Egg Bake
- 4 large eggs
- 8 large egg whites
- 1 cup cottage cheese 2%
- ¼ tbps pepper
- ¼ tbps pepper sauce hot
- 1 medium zucchini chopped
- 2 cups broccoli florets fresh
- 2 cups coarsely spinach fresh, chopped
- ½ cup carrots shredded
- ½ cup cherry tomatoes quartered
In a large bowl, whisk the eggs, egg whites, cottage cheese, pepper and hot pepper sauce.
Stir in the vegetables.
Transfer to an 8-in. x 8-inch baking dish coated with cooking spray.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
Let stand for 5-10 minutes before cutting.