Carrot & Red Pepper Breakfast Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Carrot & Red Pepper Breakfast Pie calories by ingredient
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Introduction

This is an egg-based pie baked in a frozen pie shell, although a fresh crust would work just as well. Adjust to your tastes if desired by adding whatever veggies you prefer, such as broccoli, chopped spinach, sauteed mushrooms, etc. This is an egg-based pie baked in a frozen pie shell, although a fresh crust would work just as well. Adjust to your tastes if desired by adding whatever veggies you prefer, such as broccoli, chopped spinach, sauteed mushrooms, etc.
Number of Servings: 4

Ingredients

    4 eggs

    1 cup 1% cottage cheese

    1 large or 4-6 baby carrots, grated (about 2oz)

    1 red bell pepper, chopped

    1 sachet reduced sodium chicken bouillon granules

    2 oz or 56 grams light marble cheese, grated or shredded

    1 frozen pie crust

Directions

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.

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