Potato Egg Bake Recipe

Name: Potato Egg Bake Recipe
Prep time: 20 min
Cook time: 35 min
Ingredients: 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced; 1/2 cup water; 1 cup frozen chopped broccoli, thawed; 6 green onions, thinly sliced; 1 small sweet red pepper, chopped; 6 Eggland's Best® Eggs; 8 egg whites; 1 cup (8 ounces) 1% cottage cheese; 1 cup (4 ounces) shredded reduced-fat cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 cup fat-free milk; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper

Potato Egg Bake Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/potato-egg-bake" target="_blank">www.tasteofhome.com.</a>

"No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. —Rena Charboneau, Gansevoort, New York..."

INGREDIENTS

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2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced

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1/2 cup water

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1 cup frozen chopped broccoli, thawed

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6 green onions, thinly sliced

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1 small sweet red pepper, chopped

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6 Eggland's Best® Eggs

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8 egg whites

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1 cup (8 ounces) 1% cottage cheese

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1 cup (4 ounces) shredded reduced-fat cheddar cheese

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1/2 cup grated Parmesan cheese

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1/2 cup fat-free milk

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2 tablespoons dried parsley flakes

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1/2 teaspoon salt

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1/4 teaspoon pepper

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