Easy Breakfast Bake
Servings and Ingredients
|½ c.||diced yellow bell pepper|
|½ c.||chopped onion|
|4||Hy-Vee large eggs|
|4||Hy-Vee egg whites|
|½ c.||Hy-Vee nonfat milk|
|4 oz.||shredded reduced-fat Cheddar cheese (1 c.)|
|¼ c.||Hy-Vee sliced black olives|
|6 slice(s)||Hy-Vee Bakery whole-wheat bread|
- Preheat oven to 350 degrees. Coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add bell pepper and onion; cook and stir until tender. Remove from heat; set aside.
- In a large bowl whisk together whole eggs, egg whites, milk, Cheddar, olives, and salt and pepper to taste. Stir in bell pepper mixture.
- Coat a 2-quart baking dish with nonstick cooking spray. Layer bread slices in dish; pour egg mixture over bread. Bake 30 to 45 minutes or until a knife inserted into the center comes out clean. Cut into squares and serve immediately.
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 135mg
- Sodium: 415mg
- Total Carbohydrates: 18g
- Protein: 15g