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Garden Veggie Egg Bake

Garden Veggie Egg Bake

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

Calories
125
Carbohydrates
22g
Protein
21g
Potassium
251mg
Fiber
9g
Sugar
6g

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

Direction

  1. 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.
  2. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

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