Egg and Veggies Breakfast casserole

Egg and Veggies Breakfast casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.3
  • Total Fat: 20.6 g
  • Cholesterol: 358.9 mg
  • Sodium: 378.8 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 22.9 g

View full nutritional breakdown of Egg and Veggies Breakfast casserole calories by ingredient
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Number of Servings: 4


    Egg, fresh, 7 large
    Onions, raw, 1 medium (2-1/2" dia)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
    Mushrooms, fresh, 1 cup, pieces or slices
    Zucchini, 1 cup, sliced
    Monterey Cheese, 1 cup, shredded
    Bacon, 4 medium slices, cooked (raw product


It's a great easy breakfast dish you can prepare ahead of time and reheat on a different day. It tastes great on it's own but you can add a dash of Tabasco.


Turn oven on to 350 degrees.
Fry bacon and in the meantime chop all the vegetables into small chunks - slice mushrooms.
Transfer bacon on to paper towel and once bacon cools down a little, cut it into smaller pieces ( 1" or so).
Arrange all vegetable and bacon in a casserole dish, sprinkle with salt and pepper to your preference and mix well. Sprinkle the shredded cheese over the entire casserole to cover everything. Put in the oven and bake for about 40-45 minutes (until veggies are soft).

Serving Size: Makes 4 slices

Number of Servings: 4

Recipe submitted by SparkPeople user DSWHITE.

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