Breakfast Egg Bake
- Number of Servings: 6
Ingredients
Directions
6 large eggs8 large egg whites1 cup chopped green peppers1 cup chopped red peppers1 cup chopped onion6 oz. kraft cheddar shreds
Sautee the peppers and onions using cooking spray in a non stick skillet until desired doneness. Mix all eggs together in a large bowl, add the peppers and cheese and blend. Pour into a 8X11 pyrex dish you have sprayed with non-stick cooking spray. Bake in a 425 oven until done. (i'm one of those cooks that doesn't time stuff I just keep checking till it looks done to me. I'm sorry, I'd say maybe 25-30 mins)
Serving Size: 6 ervings from an 8X11 pyrex dish
Number of Servings: 6
Recipe submitted by SparkPeople user NICAUC.
Serving Size: 6 ervings from an 8X11 pyrex dish
Number of Servings: 6
Recipe submitted by SparkPeople user NICAUC.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 1.1 g
- Cholesterol: 35.8 mg
- Sodium: 366.8 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.2 g
- Protein: 17.4 g
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