Ingredients for Potato Onion Egg Casserole
- Light Margarine
- White Onion
- 1/2 green bell pepper, chopped
- 6 large eggs
- Egg White Substitute
- Cooked Chicken
- Russet Potatoes
- Carrot
- Cheddar Cheese
- Parsley Flakes
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How to Make Potato Onion Egg Casserole
- Preheat oven to 375°F (190°C).
- Grease a 9x13 inch casserole dish with 1 tablespoon of margarine.
- In a large skillet, melt 1 tablespoon of margarine over medium heat. Add 1 medium onion, chopped, and 1/2 green bell pepper, chopped. Sauté until softened, about 5-7 minutes.
- In a large bowl, whisk together 6 large eggs, 1 cup of cooked diced chicken (about 1 cup), 1 1/2 cups shredded cheddar cheese, 2 cups cooked and diced potatoes (about 2 medium potatoes), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture into the prepared casserole dish. Top with the sautéed onions and green peppers, 1/2 cup of shredded cheddar cheese, and 2 tablespoons of chopped fresh parsley.
- Bake uncovered for 30-35 minutes, or until the casserole is set and lightly golden brown.
- Let cool for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
30g
Carbs
6g
