Penn Herb Wellness Guide
Potato and Egg Dinner Bake
Breakfast for dinner. Whip together this veggie filled potato-and-egg casserole and pop it in the oven.
Ingredients
- 3/4 lb red potatoes, cut into 1/2-inch cubes
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped zucchini
- 1/4 cup sliced green onions
- 2 cups shredded sharp cheddar cheese
- 8 eggs
- 3 Tbs flour
- 3/4 tsp baking powder
- 1 tsp garlic salt
- 1 cup low-fat cottage cheese
Directions
- Preheat oven to 350F and spray an 11 x 7-inch casserole dish with non-stick cooking spray.
- Spread potatoes, pepper, zucchini, green onions, and cheddar cheese into prepared pan.
- In a separate bowl, whisk together eggs, flour, baking powder, and garlic salt. Stir in cottage cheese and pour into prepared dish; stir lightly.
- Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.
Nutrition Facts
Calories 262
Calories from Fat 134 (51%)
(23%)Total Fat 15g
(39%)Saturated Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(81%)Cholesterol 243mg
(27%)Sodium 654mg
(12%)Potassium 404mg
Total Carbohydrate 13g
(5%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(37%)Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.