Weight Watchers Breakfast Veggie Casserole

Now that I am FINALLY eating bell peppers, onions and other veggies, I have been looking for recipes to try that incorporate these veggies. Usually breakfast for me is waffles or Weight Watchers Maple and Brown Sugar Oatmeal as I am definitely a creature of habit so I’m also trying to make new breakfast items. This one I found on the Weight Watchers website and loved it. It resembles the mini muffins I tried recently and at 3WW points you can’t beat that. I’m also going to roll this up in a tortilla or in a crescent roll very soon.

Weight Watchers Breakfast Veggie Casserole

Ingredients:

2 spray(s) cooking spray
2 slice(s) Weight Watchers 100% Whole Wheat Bread
3 Tbsp red onion(s), diced
3 Tbsp sweet red pepper(s), diced
3 Tbsp zucchini, diced
2 large egg(s)
2 large egg white(s)
1/8 tsp table salt
1/8 tsp black pepper
1/2 pouch(es) Weight Watchers Natural Reduced Fat Shredded Cheddar Cheese, about 2 Tbsp

Instructions:

Preheat oven to 400°F. Lightly coat two oven-safe, 8-ounce ramekins (3 1/2-inches in diameter) with cooking spray. Cut a circle from each slice of bread and firmly press into bottoms of both ramekins; set aside.

Lightly coat a medium sauté pan with cooking spray; heat over medium-high heat. Add onion, red pepper and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about 3 to 5 minutes. Promptly remove from heat; set aside.

In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts of egg-vegetable mixture into each ramekin. Bake, uncovered, until a knife inserted into center of a ramekin comes out clean, about 20 minutes. Remove promptly from oven; let sit for 5 to 10 minutes before serving. Yields 1 ramekin per serving.