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Egg-and-veggie mini-casseroles
4
Points® value
Total Time
45 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
One-serving casseroles make a great go-to breakfast or an easy brunch dish for company. Dress them up with chopped fresh herbs like parsley, basil, or chives sprinkled on top and serve them alongside a colourful fruit salad. Best of all, these mini-casseroles are super simple to make ahead and keep refrigerated. Just reheat in the microwave for a hearty and healthy breakfast on the run. Vary the recipe with the changing seasons by substituting other vegetables for the summer ones here. Chopped carrots, dark leafy greens, broccoli, or diced winter squash would all be delicious swaps.
Ingredients
Whole wheat bread
4 slice(s)
Canola oil
½ tsp(s)
Red onion
½ cup(s), sliced
Red bell pepper
½ cup(s), chopped, diced
Zucchini
½ cup(s), diced
Table salt
½ tsp(s)
Egg
4 large
Egg whites
4 serving(s)
Black pepper
¼ tsp(s)
Shredded reduced-fat Mexican-style cheese
½ cup(s)