Potato Egg Bake
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:
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Ingredients for - Potato Egg Bake

1. 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced -
2. 1/2 cup water -
3. 1 cup frozen chopped broccoli, thawed -
4. 6 green onions, thinly sliced -
5. 1 small sweet red pepper, chopped -
6. 6 large eggs -
7. 8 large egg whites -
8. 1 cup 1% cottage cheese -
9. 1 cup shredded reduced-fat cheddar cheese -
10. 1/2 cup grated Parmesan cheese -
11. 1/2 cup fat-free milk -
12. 2 tablespoons dried parsley flakes -
13. 1/2 teaspoon salt -
14. 1/4 teaspoon pepper -

How to cook deliciously - Potato Egg Bake

1. Stage

Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, 5-7 minutes; drain.

2. Stage

Spread potatoes in a greased 13x9-in. baking dish. Top with broccoli, onions and red pepper.

3. Stage

In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

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