Veggie Egg Casserole
A few years ago, I worked in the kitchen at Delaware’s first oncology camp for kids. I ended up making a variety of breakfast casseroles that week, and this is the one the campers loved most. We even used the leftovers to supplement our dinner one evening.
Total TimePrep: 1 hour Bake: 25 min.
- 6 medium potatoes
- 1 cup chopped fresh mushrooms
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 2 tablespoons butter
- 1 teaspoon seasoned salt
- 1 package (10 ounces) frozen chopped broccoli, thawed
- 4 large eggs
- 2 cups egg substitute
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, peel and cube potatoes. Reduce heat to 350°.
- In a large skillet, saute the mushrooms, onion and green pepper in butter until crisp-tender. Add potatoes and seasoned salt; cook until lightly browned. Stir in broccoli.
- Transfer to a 13x9-in. baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, salt and pepper. Add cheese; pour over potato mixture. Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean. Or, before baking, cover and freeze for up to 3 months.
- To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts1 piece: 288 calories, 10g fat (6g saturated fat), 128mg cholesterol, 622mg sodium, 35g carbohydrate (6g sugars, 4g fiber), 17g protein.
Originally published as Vegetable, Potato and Egg Casserole in Healthy Cooking Annual Recipes 2015