Potato Egg Bake
Makes a great breakfast for the whole family!
Make This Recipe
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 (large)
- 1 1/2 cups Eggland's Best 100% Liquid Egg Whites (or 8 egg whites from EB shell eggs)
- 8 ounces 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
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Slice |
|---|---|
| Calories | 288 |
| Fat | 10g |
| Saturated Fat | 7g |
| Cholesterol | 153mg |
| Sodium | 572mg |
| Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Protein | 23g |