Potato Egg Bake Recipe

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

Directions

1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.


2. Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.


3. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.