Potato and Egg Dinner Bake
Breakfast for dinner is one of our favorite things. Just whip together this veggie filled red potato-and-egg casserole and pop it in the oven.
Ingredients
- ¾ Pound Alsum red potatoes cut into 1/2-inch cubes
- ½ Cup Red bell pepper chopped
- ½ Cup Zucchini chopped
- ¼ Cup Green onions sliced
- 2 Cups Coarsely shredded 2% or regular sharp cheddar cheese
- 8 Eggs
- 3 Tablespoons Flour
- ¾ Teaspoon Baking powder
- 1 Teaspoon Garlic salt
- 1 Cup Low-fat cottage cheese
Instructions
- Preheat oven to 350°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.