Egg Casserole w/Veggies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 138.2
- Total Fat: 8.5 g
- Cholesterol: 250.8 mg
- Sodium: 117.8 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.1 g
- Protein: 8.0 g
View full nutritional breakdown of Egg Casserole w/Veggies calories by ingredient
Introduction
Great breakfast dish. Add and replace ingredients to meet your nutrition needs. Great breakfast dish. Add and replace ingredients to meet your nutrition needs.Number of Servings: 6
Ingredients
-
7 serving Eggs - Scrambled - 1 Large Egg
2 serving Black Olives - Sliced (2 Tbsp.)
1 serving 1 Med. Green Bell Pepper
74 gram(s) bell pepper, red, sweet, raw
1 serving Russett Potato (1 Med. pot.=1 serv) (by DARCEYOH)
1 tbsp Extra Virgin Olive Oil
Tips
The most time consuming part is chopping the veggies.
Directions
Heat oven at 350. Add veggies and olive oil to 8x8 glass baking dish. Toss together. Place dish in oven to saute veggies while you scramble the eggs. Scramble eggs once veggies have softened a little, stir them gently. Pour eggs over veggies and bake. Cut into large 6 serving pieces.
Bake at 350 until done approximately 15-20 minutes.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SGARLAND00.
Bake at 350 until done approximately 15-20 minutes.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SGARLAND00.