
Potato Egg Bake
Total Time
Prep: 20 min. Bake: 35 min.
Yield
8 servings
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
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.
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
Recipe Creator
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