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Spicy Egg and Vegetable Casseroles - WW Recipe

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This recipe for Spicy Egg and Vegetable Casseroles - WW is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
1/2 t canola oil
1/2 c uncooked chopped or diced red onions
1/2 c diced sweet peppers
1/2 c diced uncooked zucchini
1 med-large jalepeno pepper (remove seeds and stems for less heat)
1/2 t salt
4 large eggs
4 large egg whites
1/4 t black pepper
1/2 c reduced fat mexican style shredded cheese (or regular full-fat)
Directions:
Directions:
Preheat oven to 400. Lightly coat an 8 x 8 glass baking dish with cooking spray.

Heat oil in medium skillet over med-high heat. Add onions, peppers, zuchini, jalepeno, and 1/4 t salt; cook, stirring occasionally, until veggies soften, about 5 minutes. Remove from heat and let cool some.

Whisk together eggs, egg whites, remaining 1/4 t salt and pepper in medium bowl until frothy; stir in cooked veggies and 1/4 cup cheese blend. Add the veggie mixture.

Pour into baking dish and add the remaining cheese to the top. Bake about 20 minutes, until it rises and gets a bit brown Let cool for about 5 minutes. Cut into 4 pieces to serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Favorite breakfast/brunch from WW - 4 points. Best part - you can keep it in the fridge, wrapped individually, for a few days OR wrap and freeze for a few weeks. These reheat really well - good for grab and go!

 

 

 

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