Breakfast veggie casseroles

Instructions

1. Preheat oven to 200°C (400°F).Lightly spray 4 225-g (8-oz) ramekins or ovenproof bakers with nonstick spray.
2. Cut 10-cm (4-inch) circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside.
3. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and 1 ml (¼ tsp) salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3−5 minutes. Remove from heat and set aside.
4. Whisk eggs, egg whites, remaining 1 ml (¼ tsp) salt, and black peppertogether in medium bowl until frothy; stir in cooked vegetables and 60 ml (¼ cup)cheese blend. Divide mixture evenly among ramekins. Sprinkle each with 15 ml (1 Tbsp) remaining cheese.
5. Place ramekins on small baking sheet and bake until knife inserted into centre of each casserole comes out clean, about 20 minutes.
6. Remove from oven and cool 5−10 minutes before serving.