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Yields:
10 servings
Prep Time:
20 mins
Cook Time:
35 mins
Meal Types:
Breakfast
Lunch
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Egg and Veggie Casserole

A moist egg casserole with low fat cheeses and vegetables.

Ingredients

Directions

  1. Preheat oven to 350 °F (175 °C). Spray 9 x 13" pan with olive oil spray.
  2. Cook onion in olive oil until caramelized. Put aside.
  3. Add eggs to a large mixing bowl. Scramble eggs.
  4. Add cottage cheese, swiss, cheddar, mushrooms, spinach and cooked onions. Stir all ingredients together until well mixed.
  5. Pour egg mixture into prepared pan. Bake for 35 minutes.
  6. Serve warm.
  7. Note: can be refrigerated and reheated.
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Reviews 
This was great. It takes more like 45 minutes to cook in my oven, and i think i'll add more onion next time (but i'm an onion freak!). Yummy!
23 Sep 12 by member: Whitespider
Incredible. My husband and I both made this with slight variations and it was delicious. Oh, and did I say easy..very!
29 Dec 12 by member: jeanmarieg

     
 

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Nutrition summary:

There are 321 calories in 1 serving of Egg and Veggie Casserole.
Calorie break-down: 60% fat, 5% carbs, 35% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 191
Calories 321
 
% Daily Values*
Total Fat 21.25g 33%
  Saturated Fat 10.919g 55%
  Polyunsaturated Fat 1.429g  
  Monounsaturated Fat 7.057g  
Cholesterol 301mg 100%
Sodium 141mg 6%
Potassium 176mg  
Total Carbohydrate 4.1g 1%
  Dietary Fiber 0.2g 1%
  Sugars 2.18g  
Protein 27.36g  
 
Vitamin A 14% Vitamin C 3%
Calcium 39% Iron 8%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
16%
of RDI*
(321 calories)
16% of RDI
Calorie Breakdown:
 
Carbohydrate (5%)
 
Fat (60%)
 
Protein (35%)
Carbohydrates, 4.1g (5%) Fat, 21.25g (60%) Protein, 27.36g (35%)
* Based on a RDI of 2000 calories