Prep Time: 20 mins
Cook Time: 35 mins
Meal Types:
Breakfast
Lunch
Rating:
fatsecret members overall average rating
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A moist egg casserole with low fat cheeses and vegetables.
Ingredients
Directions
- Preheat oven to 350 °F (175 °C). Spray 9 x 13" pan with olive oil spray.
- Cook onion in olive oil until caramelized. Put aside.
- Add eggs to a large mixing bowl. Scramble eggs.
- Add cottage cheese, swiss, cheddar, mushrooms, spinach and cooked onions. Stir all ingredients together until well mixed.
- Pour egg mixture into prepared pan. Bake for 35 minutes.
- Serve warm.
- Note: can be refrigerated and reheated.
517 members have added this recipe to their cookbook.
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 Reviews
This was fun to make. I changed it up a bit to our taste. I will make this again for sure!!
17 Feb 15 by member: nonotofat
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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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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
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Nutrition summary:
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There are 321 calories in 1 serving of Egg and Veggie Casserole. |
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Calorie break-down: 60% fat, 5% carbs, 35% protein. |
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Nutrition Facts
Amount Per Serving
Calories
321
% Daily Values*
Total Fat
21.25g
27%
Saturated Fat
10.919g
55%
Trans Fat
-
Polyunsaturated Fat
1.429g
Monounsaturated Fat
7.057g
Cholesterol
301mg
100%
Sodium
141mg
6%
Total Carbohydrate
4.1g
1%
Dietary Fiber
0.2g
1%
Sugars
2.18g
Protein
27.36g
Vitamin D
0mcg
2%
Calcium
390mg
30%
Iron
1.55mg
9%
Potassium
176mg
4%
Vitamin A
212mcg
24%
Vitamin C
1.5mg
2%
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16%
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of RDI*
(321 calories)
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Calorie Breakdown:
Carbohydrate (5%)
Fat (60%)
Protein (35%)
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* Based on a RDI of 2000 calories
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