Carrot & Red Pepper Breakfast Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 eggs1 cup 1% cottage cheese1 large or 4-6 baby carrots, grated (about 2oz)1 red bell pepper, chopped1 sachet reduced sodium chicken bouillon granules2 oz or 56 grams light marble cheese, grated or shredded1 frozen pie crust
Preheat oven to 350 degrees. Crack eggs into mixing bowl and beat. Add remaining ingredients, beginning with chicken bouillon; mix well. Pour mixture into pie crust.
Bake at 350 degrees for 30 - 45 minutes, or until knife inserted into middle comes out clean.
Makes 4 large servings or 6 servings. This recipe is calculated based on cutting the pie twice for four equal-sized pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user POOKIBEAR.
Bake at 350 degrees for 30 - 45 minutes, or until knife inserted into middle comes out clean.
Makes 4 large servings or 6 servings. This recipe is calculated based on cutting the pie twice for four equal-sized pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user POOKIBEAR.
Nutritional Info Amount Per Serving
- Calories: 379.1
- Total Fat: 20.6 g
- Cholesterol: 212.0 mg
- Sodium: 695.3 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.8 g
- Protein: 22.3 g
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