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Potato Egg Bake

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. —Rena Charboneau, Gansevoort, New York
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    8 servings

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 large eggs
  • 8 large egg whites
  • 1 cup 1% cottage cheese
  • 1 cup 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

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
  • Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper.
  • In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.
Nutrition Facts
1 piece: 235 calories, 9g fat (4g saturated fat), 174mg cholesterol, 555mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

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