Crustless Egg and Veggie Breakfast Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 87.7
  • Total Fat: 4.8 g
  • Cholesterol: 49.4 mg
  • Sodium: 220.9 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 8.6 g

View full nutritional breakdown of Crustless Egg and Veggie Breakfast Pie calories by ingredient


Introduction

I love to make this on Sunday for a quick easy breakfast durning the week. I also find it's a great way to get a veggie serving on to the menu in the morning.

Serve it with a side side of fruit and you've got your self a great breakfast. I love to make this on Sunday for a quick easy breakfast durning the week. I also find it's a great way to get a veggie serving on to the menu in the morning.

Serve it with a side side of fruit and you've got your self a great breakfast.
Number of Servings: 6

Ingredients

    Egg, fresh, 10 large
    Water, tap, .25 cup (8 fl oz)
    Cheddar or Colby Cheese, Low Fat, 1 cup, shredded
    *Jimmy Dean 50% Less Fat Pork Sausage, 3 oz (cooked)
    Broccoli, fresh, 1 cup, chopped
    Scallions, raw, .25 cup, chopped
    Green Peppers (bell peppers), 0.5 cup, chopped

Directions

-Cook sausage and let cool.
-Chop veggies place in 9x9 pan
-Spread cheese in same 9x9 pan (reserving some to sprinkle on top)
-Spread cooled sausage in same 9x9 pan
-Mix eggs with water then pour over ingredients in same 9x9 pan
-Gently stir all ingredients together
-Sprinkle remaining cheese on top.

Place in oven at 350 and back for 35-40 minutes or until done.




Number of Servings: 6

Recipe submitted by SparkPeople user MYSTIQUECT.