Egg and Veggie Bake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 4.4 g
  • Cholesterol: 8.3 mg
  • Sodium: 235.0 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 10.7 g

View full nutritional breakdown of Egg and Veggie Bake calories by ingredient
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Healthy Breakfast Casserole Healthy Breakfast Casserole
Number of Servings: 12


    2 cup Aldi Fit and Active Egg Substitute
    1 cup Kroger Fat Free Cottage Cheese
    1 cup Cheese - Fit & Active 2% Mexican Blend Shredded Cheese (Made with 2% Milk)
    4 oz Fage Total 0% Fat Free Plain Greek Yogurt
    4 tsp French's Hearty Deli Brown Mustard
    1 medium (2-1/2" dia) Onions, raw
    1 serving 1 Med. Green Bell Pepper
    1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    2 tbsp Extra Virgin Olive Oil


I'm making for myself post gastric sleeve surgery - others may prefer a larger serving size.


Sautee onions, peppers in EVOO with garlic, seasoning with kosher salt and crushed red pepper. Dice potato into small cubes, toss with scant EEVO, salt, then oven roast or cook in air fryer. Combine veggies with a carton of egg substitute, cheese, yogurt, and mustard. Turn into a casserole dish and bake at 350 for about 45 minutes. Let cool and cut into 12 servings.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user SHANNASN.

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