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Baby-Friendly Breakfast Casserole
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
10
Servings
Author:
Nick Evans
Baby-Friendly Breakfast Casserole with shredded veggies, eggs, and a few other simple ingredients. Easy to warm up and toddler approved!
Equipment
1
8x8 baking dish
Ingredients
1
cup
shredded vegetables
1
cup
bread
½
cup
shredded cheddar cheese
6
large eggs
¼
cup
milk
Butter
,
for pan
Instructions
Preheat oven to 350 degrees F.
Butter an 8×8 baking dish (or spray with nonstick spray if you want).
Spread out shredded veggies in the bottom of the baking dish. Top with crumbled bread and cheddar cheese.
Whisk together eggs and milk and pour over veggies and bread. Let sit for a few minutes to soak in.
Bake the casserole for 20-25 minutes at 350 degrees F. until middle is set.
Reheat casserole by cutting it into bite-sized pieces and microwaving it for 15 seconds on high.
Casserole will keep in the fridge for 5-7 days.
Nutrition
Serving:
1
square
|
Calories:
141
kcal
|
Carbohydrates:
14
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
105
mg
|
Sodium:
197
mg
|
Potassium:
122
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1134
IU
|
Vitamin C:
2
mg
|
Calcium:
96
mg
|
Iron:
1
mg