The Recipe
Potato Egg Bake Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
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 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
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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