Breakfast for dinner is one of our favorite things. Just whip together this veggie filled potato-and-egg casserole and pop it in the oven.
3⁄4 | Pound | Red potatoes, cut into 1/2-inch cubes |
1⁄2 | Cup | Each: chopped red bell pepper and zucchini |
1⁄4 | Cup | Sliced Green onions |
2 | Cup | Coarsely shredded 2% or regular sharp cheddar cheese |
8 | Eggs | |
3 | Tablespoon | Flour |
3⁄4 | Teaspoon | Baking powder |
1 | Teaspoon | Garlic salt |
1 | Cup | Low-fat cottage cheese |
Preheat oven to 350 degrees F and spray an 11 X 7-inch casserole dish with nonstick cooking spray. Spread potatoes, pepper, zucchini, green onions and cheddar cheese into prepared pan. In a separate bowl, whisk together eggs, flour, baking powder and garlic salt. Stir in cottage cheese and pour into prepared dish; stir lightly. Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.
Yield | |
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Source | Photo and Recipe courtesy of Potatoes USA |
Prep time | 15 minutes |
Cook time | 45 minutes |
Recipes | Breakfast |