Light Veggie & Egg Breakfast Casserole
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 40 to 50 minutes
Servings: 12
Ingredients
- 10 eggs
- 1 cup low-fat cottage cheese
- ½ cup 2% reduced-fat milk
- 1 cup reduced-fat cheddar cheese
- 2 cups chopped fresh spinach
- 1 red bell pepper, diced
- ½ onion, diced
- 1 cup sliced mushrooms
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon Black pepper
Directions
Preheat oven to 350˚F.
Sauté onion, mushroom, and peppers. Once onion and peppers are translucent, add spinach, cooking until lightly wilted.
Whisk together eggs, cottage cheese, milk, seasonings, and cheese. Fold in the vegetables. Pour into prepared 9×13-inch baking dish. Bake for 35 to 40 minutes, or until set.