Veggie Egg Casserole

12 ingredients
4 steps

Ingredients

  • 6 medium potatoes
  • 1 cup chopped fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 1 teaspoon seasoned salt
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  • 4 large eggs
  • 2 cups egg substitute
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Directions

  1. 1
    Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, peel and cube potatoes. Reduce heat to 350°.
  2. 2
    In a large skillet, saute the mushrooms, onion and green pepper in butter until crisp-tender. Add potatoes and seasoned salt; cook until lightly browned. Stir in broccoli.
  3. 3
    Transfer to a 13x9-in. baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, salt and pepper. Add cheese; pour over potato mixture. Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean. Or, before baking, cover and freeze for up to 3 months.
  4. 4
    Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

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