Broccoli and Cauliflower Egg Casserole
It’s always a good idea to sneak some healthy vegetables into any recipe. Tuck some antioxidant and fiber-filled broccoli and cauliflower into this delicious egg casserole and serve for breakfast, lunch, or dinner! It’s even great as leftovers and can be kept in the fridge for 4 days or frozen for later!
One serving: 1/12 of casserole
Ingredients for broccoli and cauliflower egg casserole
- 12 eggs
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- ½ cup shredded cheddar
Directions for broccoli and cauliflower egg casserole
- Preheat oven to 375° degrees. Spray a 9 x 13 casserole dish lightly with oil
- Sautee broccoli and cauliflower in a pan until slightly softened
- Whisk eggs until well mixed. Add broccoli, cauliflower and cheese
- Pour mixture into casserole dish
- Bake for 30-35 minutes or until a toothpick placed in the center comes out clean
- Let cool for 5 minutes, then cut into 12 equal pieces
Nutrition facts
Per Serving
- calories: 102
- carbohydrates: 1.6g
- fat: 0.71g
- fiber: 0.38g
- potassium: 123mg
- protein: 7.6g
- sodium: 126mg
- sugar: 1g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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