Potato Egg Bake
No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. —Rena Charboneau, Gansevoort, New York
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 large eggs
- 8 large egg whites
- 1 cup 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
Directions
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1Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, 5-7 minutes; drain.
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2Spread potatoes in a greased 13x9-in. baking dish. Top with broccoli, onions and red pepper.
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3In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.
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