SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 150.9
  • Total Fat: 6.6 g
  • Cholesterol: 127.2 mg
  • Sodium: 447.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Veggie Breakfast Bake calories by ingredient
Report Inappropriate Recipe

Veggie Breakfast Bake

Submitted by: CHRISKENANDKIDS

Introduction

This recipe makes two casseroles. One to use right away and one to freeze use later. This recipe makes two casseroles. One to use right away and one to freeze use later.
Number of Servings: 16

Ingredients

    3 cups seasoned croutons (I used Brownberry stuffing)
    2 c. shredded 4 cheese mexican cheese (reduced fat)
    1 c. chopped onion
    1 green pepper, chopped
    1 red pepper, chopped
    1 c. asparagus, chopped
    2.5 c. fresh spinach, chopped
    8 eggs
    4 c. nonfat milk
    1 t. salt
    1/8 t. black pepper
    1 t. dijon mustard

Directions

Sprinkle croutons, cheese, onion, peppers, asparagus, and spinach into two greased 8-inch square baking dishes. In a bowl, combine the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.

Serving Size: Makes 2 casseroles (9 servings each)

Number of Servings: 16

Recipe submitted by SparkPeople user CHRISKENANDKIDS.






Great Stories from around the Web


Rate This Recipe