Skip to main content

Easy Veggie Egg Bake

(0 reviews)
Easy Veggie Egg Bake
  • Prep Time 25 min
  • Total Time 1 hr 40 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Hosting brunch? Try this easy egg bake that can be prepped the day before!

Ingredients

Casserole

2
tablespoons butter
1 1/2
cups frozen hash-brown potatoes
1 1/2
cups sliced fresh mushrooms
1/2
cup sliced green onions
1
(9-oz.) pkg. frozen asparagus cuts, thawed
1/4
cup julienne-cut roasted red bell peppers (from 1 (7.25-oz. jar)
6
eggs
1/2
cup half-and-half
1/2
teaspoon lemon juice
1/4
teaspoon salt
1/4
teaspoon dried marjoram leaves

Topping

2
tablespoons butter, melted
1
cup soft whole wheat bread crumbs
1
oz. (1/4 cup) shredded fresh Parmesan cheese

Directions

  • 1 Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish.
  • 2 Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add potatoes, mushrooms and onions; cook 5 to 8 minutes or until tender, stirring occasionally. Stir in asparagus and roasted peppers. Spoon into greased baking dish.
  • 3 In medium bowl, combine eggs, half-and-half, lemon juice, salt and marjoram; beat well. Pour over vegetables in dish. Cover with foil. Bake at 350°F. for 1 hour.
  • 4 In small bowl, combine all topping ingredients; mix well. Uncover baking dish; sprinkle with crumb mixture. Bake uncovered for an additional 10 to 15 minutes or until casserole is set and top is golden brown.
Tips  

Assemble up to 8 hours in advance; cover and refrigerate. It will need to bake an extra 5 to 10 minutes since it goes in the oven cold.

Already shredded fresh Parmesan cheese is available in the supermarket. Look for it in the cheese section of the store.

Broccoli cuts can be used in place of the asparagus.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
9g
45%
)
Cholesterol
245mg
82%
Sodium
410mg
17%
Total Carbohydrate
18g
6%
(
Dietary Fiber
2g
8%
,
Sugars
3g
)
Protein
12g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet