Cast Iron Egg Bake

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Cast Iron Egg Bake
Prep Time
5 min
Cook Time
25 min
Yield
2 servings
Recipe by: Cathe.com

Packed with protein, this delicious egg bake is quick and simple!

Ingredients

  • 4 Eggland's Best Eggs (large)
  • 1 (8oz. to 12 oz.) greek style yogurt
  • 1 small onion, sliced
  • 1 small red bell pepper, diced
  • 3 mushrooms, sliced
  • 2 tablespoon fresh parsley, chopped (or 2tsp, dried)
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil

Nutrition

Serving Size
1 serving
Calories
229
Fat
19 g
  Saturated Fat
5 g
Cholesterol
364 mg
Sodium
179 mg
Carbohydrates
16 g
Dietary Fiber
3 g
Protein
18 g
Preparation

Heat olive oil in medium cast iron skillet.

Sautee sliced onions until lightly browned, set aside.

Beat eggs and yogurt together; pour into skillet.

Top with onions, mushrooms, bell peppers, herbs and pepper.

Cover and cook on medium-low heat for 20 minutes or until set.

Uncover and simmer another 5 to 10 minutes until liquid is absorbed.

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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