Broccoli Cauliflower Egg Bake (gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large Egg, fresh, whole, raw 1 cup Milk, 1% 1 serving Green Giant riced Veggies Cauliflower & Broccoli Gluten Free 1 cup = 1 serving (85g) 0.5 cup 4C Gluten Free Bread Crumbs Seasoned (by DCENTOFA) 2 medium (4-1/8" long) Scallions, raw 1 serving California Sun*Dry Julienne Cut Sundried Tomatoes [1/2 oz = 1 serving] (by THECITYMOUSE) .25 tsp Salt (table) (by CYNDYY1) .25 tsp Garlic powder
Spray 9X9 baking dish with cooking spray and set aside.
Beat eggs and mix with milk. Add salt, garlic powder, and scallions.
Mix broccoli, cauliflower, and breadcrumbs. Place in baking dish and pat down.
Pour egg mixture over vegetable mixture and sprinkle with sundried tomatoes.
Set aside for 10 minutes to allow the breadcrumbs to soak in the liquid.
Bake at 350 degrees until set to preference, about 30 minutes.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CASSTON.
Beat eggs and mix with milk. Add salt, garlic powder, and scallions.
Mix broccoli, cauliflower, and breadcrumbs. Place in baking dish and pat down.
Pour egg mixture over vegetable mixture and sprinkle with sundried tomatoes.
Set aside for 10 minutes to allow the breadcrumbs to soak in the liquid.
Bake at 350 degrees until set to preference, about 30 minutes.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CASSTON.
Nutritional Info Amount Per Serving
- Calories: 157.1
- Total Fat: 5.6 g
- Cholesterol: 189.0 mg
- Sodium: 423.6 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.2 g
- Protein: 10.7 g
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