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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. Ingredients:
2 pounds yukon gold potatoes (about 6 medium), peeled and diced |
1/2 cup water |
1 cup frozen chopped broccoli, thawed |
6 green onions, thinly sliced |
1 small sweet red pepper, chopped |
6 eggland's best® eggs |
8 egg whites |
1 cup (8 ounces) 1% cottage cheese |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/2 cup grated parmesan cheese |
1/2 cup fat-free milk |
2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
2. Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.
3. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.
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