Cheesy Vegetable Breakfast Casserole
Try this Cheesy Vegetable Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- cooking spray
- 1/2 cup half and half
- 1/2 teaspoon ground mustard
- 10 eggs
- 1/4 cup whole wheat flour
- 1/2 medium yellow onion chopped
- 1 cup assorted bell peppers chopped
- 1 cup broccoli florets only chopped
- 2 cups cheddar cheese blend shredded, divided (i used 1/2 white cheddar)
- Carbohydrate 8.18924750073306 g
- Cholesterol 11.5450000063077 mg
- Fat 3.31413916862717 g
- Fiber 0.423499998052915 g
- Protein 4.40799000050462 g
- Saturated Fat 2.01773833455362 g
- Serving Size 1 1 Serving (131g)
- Sodium 115.84975000699 mg
- Sugar 7.76574750268015 g
- Trans Fat 0.183005833434597 g
- Calories 79 calories
Heat oven to 350 degrees. Coat 9x13 baking dish with cooking spray.Toss onion, bell peppers, broccoli and 1 cup cheese into cooking dish, spreading evenly.In a medium mixing bowl, whisk eggs, ground mustard, half and half and whole wheat flour. Pour mixture over vegetables and cheese.Bake uncovered for 45 minutes. Remove and top with remaining 1 cup cheese. Return to oven for 10 minutes.Allow to rest for 5-10 minutes before serving. Enjoy your Cheesy Vegetable Breakfast Casserole!
