Sunny Baked Eggs and Vegetables
This colorful, fluffy breakfast dish tastes great any time of day.
|Serving size:||1 1/3 cups|
|Prep time:||15 minutes|
|Cook time:||45 minutes|
|Total time:||60 minutes|
2 quart baking dish or pan (square or round)
Skillet, 10 inches
Large mixing bowl
Spoon to mix
Sliced tomato, glass of fat-free milk and ½ cup of fruit
Or side salad
Pack for lunch with fruit
1 tablespoon olive oil
1 onion, finely chopped
2 cups sliced or diced vegetables on hand: sweet pepper, mushrooms, spinach, grated carrots, zucchini, yellow squash, peas, black beans, tomatoes
6 large eggs
1/2 cup fat-free milk
1/4 teaspoon ground black pepper
4 slices whole-grain bread, cut in 1/2 inch cubes (about 4 cups)
1/2 cup shredded cheese
- Before you begin wash your hands, surfaces, utensils, and vegetables.
- Put rack in center of oven and preheat oven to 350 degrees.
- Spray 2 quart baking dish (square or round) with cooking spray.
- Heat oil in a 10-inch non-stick skillet. Sauté onion and vegetables for 5-8 minutes, until tender. Remove from heat to cool.
- Beat eggs, milk, and pepper in large bowl. Set aside.
- Arrange bread cubes in bottom of pan. Sprinkle with shredded cheese.
- Add sautéed vegetables.
- Pour in egg mixture.
- Bake uncovered for 45 minutes, until set. Egg dishes should be cooked to 160 degrees.
- Allow to sit for 10 minutes before serving.
- You can make individual servings by baking in 2 1/4 inch muffin tins (large). Spray each muffin cup or line with bake cup. Add each layer: bread, cheese, cooked vegetables, egg mixture. Cooking time is 15-20 minutes. Eggs are set when still slightly moist in the center. Check with a toothpick. Yield: 12 egg cups.
- If you use a square pan the corners will cook more quickly than the center.
- Try these vegetable combinations:
- Frozen: peas, broccoli, sweet peppers, chopped spinach. Add 1 teaspoon Italian Seasoning.
- Fresh: Grated carrots, grated zucchini, chopped spinach, mushrooms. Add 1 tablespoon fresh chopped parsley.
- Canned: black beans, diced tomatoes, corn. Drain each. Add 1 teaspoon ground cumin. Save the tomato and corn liquid to use as stock for soup.
- Refrigerate leftovers or freeze individual servings.
- Assemble, refrigerate overnight and then cook for a filling breakfast.