Spring Vegetable Cheesy Breakfast Bake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 egg
- salt and pepper to taste
- 1 t olive oil
- 2 egg whites
- for filling:
- for crust:
- 1 t dry mustard
- one medium or half of a large sweet onion finely chopped (set aside 1/4 c for the crust)
- two 5 oz. packages of baby spinach chopped into small pieces
- 1 c shredded carrots
- 1 medium zucchini quartered lengthwise and slide about 1/4 in. thick
- 1 1/2 c cottage cheese (i used fat-free)
- 3/4 c shredded sharp cheddar cheese
- 1/2 c plus 2 t grated parmesan cheese
- 1 c bisquick (regular reduced-fat, or gluten-free)
- 1/4 c milk (i used 1% but you could use any kind of milk, even almond milk)
- 1/4 reserved chopped onion from the filling
- Carbohydrate 3.16881825118652 g
- Cholesterol 24.0694659176442 mg
- Fat 11.093881909626 g
- Fiber 0.769999986886978 g
- Protein 9.56065191761277 g
- Saturated Fat 5.31117762033287 g
- Serving Size 1 1 -6 (87g)
- Sodium 234.596341656377 mg
- Sugar 2.39881826429954 g
- Trans Fat 0.56042960998819 g
- Calories 149 calories
Preheat oven to 350°F. Spray a 9in. square glass baking dish with cooking spray or olive oil.Heat oil in a large pan over medium heat.Add the onion, and sauté for 3-4 minutes, or until translucent and starting to soften.Add the carrots and zucchini, and sauté for another 5-6 minutes, or until veggies are soft.Add the spinach, and cover with a lid for 6-8 minutes, stirring occasionally, or until the spinach is wilted.Place the veggies into a bowl and allow to cool slightly.Add the cottage cheese, cheddar cheese, ½ c parmesan cheese, egg whites, egg, and dry mustard, and mix until fully combined.In a bowl, combine the crust ingredients, and spread into the prepared baking dish.Spoon the veggie and cheese mixture on top, and spread evenly.Sprinkle the top with 2T parmesan cheese.Bake, uncovered, at 350°F for 30-35 minutes, or until it is cooked through, golden, and bubbly.
