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Potato and Egg Bake

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Potato Type: Reds
Prep Method: Baked

Dish

Breakfast/Brunch

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 6

Ingredients

  • ¾ lb. red potatoes, cut into 1/2-inch cubes
  • ½ cup each: chopped red bell pepper and zucchini
  • ¼ cup sliced green onions
  • 2 cups coarsely shredded 2% or regular sharp cheddar cheese
  • 8 eggs
  • 3 Tablespoons flour
  • ¾ teaspoon baking powder
  • 1 teaspoon garlic salt
  • 1 cup low-fat cottage cheese

Preparation

  1. Preheat oven to 350°F and spray an 11 X 7-inch casserole dish with nonstick cooking spray.
  2. Spread potatoes, pepper, zucchini, green onions and cheddar cheese into prepared pan.
  3. In a separate bowl, whisk together eggs, flour, baking powder and garlic salt.
  4. Stir in cottage cheese and pour into prepared dish; stir lightly.
  5. Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.

 

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Nutrition Facts Per Serving

Calories

310

Fat

14g

Sodium

800mg

Cholesterol

315g

Vitamin C

60mg

Carbohydrates

21g

Fiber

2g

Protein

23g

Potassium

379mg

Sugar

4g

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