Layered Egg and Broccoli Casserole
Ingredients
- 8 eggs
- ½ cup (125 mL) milk (1%)
- 1 tbsp chopped fresh parsley
- 1 tsp vegetable seasoning*
- 1 large onion, chopped
- 1 ½ cup (375 mL) chopped fresh mushrooms
- 2 cups coarsely chopped cooked broccoli
- 1 cup low fat shredded cheese blend
Instructions
- Step 1
Preheat oven to 325°F (160°C).
- Step 2
Whisk eggs, milk, parsley and vegetable seasoning in medium bowl; set aside.
- Step 3
Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add onion and mushrooms; sauté until liquid has evaporated, about 3 minutes.
- Step 4
Pour egg mixture over onion and mushrooms and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are just partially set. Remove from heat.
- Step 5
Spray 2-quart (2 L) baking dish with cooking spray. Spoon half of scrambled eggs into baking dish. Sprinkle half of broccoli and cheese over top. Repeat layers.
- Step 6
Bake in preheated 325°F (160°C) oven until hot, about 15 minutes.
Tips
*A heaping 1/4 tsp (1 mL) each dried basil, thyme and oregano can be used instead of vegetable seasoning.
Nutrition Facts
Per serving | |
---|---|
Calories | 299 |
Fat | 18 g |
Saturated Fat | 7 g |
Trans Fat | 0 g |
Carbohydrate | 299 g |
Fibre | 4 g |
Sugars | 5 g |
Protein | 25 g |
Sodium | 520 mg |