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Potato Egg Bake

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
8 ServingsPrep: 20 min. Bake: 35 min.

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 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

  • 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 13-in. x 9-in. baking dish coated with cooking
  • spray. Top with the broccoli, onions and red pepper.
  • In a large bowl, whisk the remaining ingredients until blended. Pour
  • over vegetables. Bake, uncovered, at 350° for 35-40 minutes or
  • until center is set. Yield: 8 servings.
© Taste of Home 2013

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Potato Egg Bake (continued)

Nutrition Facts: 1 piece equals 235 calories, 9 g fat (4 g saturated fat), 174 mg cholesterol, 555 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013