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
Potato Egg Bake
Potato Egg Bake
Prep Time
20 min
Cook Time
35 min
Yield
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 until tender, 5-7 minutes; drain.
- Spread potatoes in a greased 13x9-in. baking dish. Top with 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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