Pesto Egg Casserole

Categories: Breakfast Foods

         


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Recipe Information

Serving Size

1 serving

Yield

Makes 12 servings

Nutrition Information

One serving is 110 calories, 7 g fat, 95 mg cholesterol, 250 mg sodium, 3 g carbohydrates, 1 g fiber, and 7 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • Cooking spray
  • 3 c Spinach, fresh, chopped, stems removed
  • 12 Eggs (6 whole eggs, 6 egg whites)
  • ½ t Pepper
  • ¼ c Pesto
  • 1 c Feta cheese, crumbled, divided (½ c & ½ c)
  • 1 c Bell pepper, red, chopped

Directions

  1. PREHEAT the oven to 350°F.
  2. SPRAY a 9x13 inch baking dish with non-stick cooking spray.
  3. SPREAD spinach in the bottom of the baking dish.
  4. In a medium bowl, WHISK eggs, egg whites, pepper, pesto and ½ c feta.
  5. POUR egg mixture into the dish. TOP with bell pepper and remaining feta cheese.
  6. BAKE for 30-40 minutes or until cooked through.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.