Serve this healthy casserole with biscuits for brunch!

Garden Veggie Egg Bake

Ingredients

5 large eggs
2 cups egg substitute
1/2 cup 2% cottage cheese
1/3 cup shredded pepper jack cheese
1/3 cup shredded cheddar cheese
1/4 cup grated Romano cheese
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 medium zucchini, chopped
2 cups fresh broccoli florets
2 cups coarsely chopped fresh spinach
1/2 cup shredded carrots
1/2 cup cherry tomatoes, quartered

Directions

~Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11×7-inch baking dish coated with cooking spray.

~Bake, uncovered, 45 to 50 minutes (or until a knife inserted in the center comes out clean). Let stand 10 minutes before cutting.