Creamy Egg & Vegetable Bake
Yield
4 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
potatoes
peeled, cubed |
|
| 1 | cup |
mixed vegetables
frozen |
|
| 1 | tablespoon |
cornstarch
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | Sm |
tomatoes
halved and sliced |
*
|
| ½ | cup |
onions
chopped |
|
| 1 ¼ | cups |
milk, skim
|
|
| 2 | teaspoons |
chicken broth
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| 4 | large |
eggs
hard-cooked, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
potatoes
peeled, cubed |
|
| 237 | ml |
mixed vegetables
frozen |
|
| 15 | ml |
cornstarch
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
dijon mustard
|
|
| 1 | Sm |
tomatoes
halved and sliced |
*
|
| 118 | ml |
onions
chopped |
|
| 296 | ml |
milk, skim
|
|
| 1E+1 | ml |
chicken broth
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 4 | large |
eggs
hard-cooked, sliced |
|
Directions
In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes.
Add mixed vegetables and cook 5 minutes more or until tender; drain well.
Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and pepper.
Cook and stir until thickened and bubbly.
Stir in cheese and mustard until cheese is melted.
Spray an 8x1½ inch round baking dish with Pam.
Spread the vegetables in the bottom of the dish.
Top with the egg slices. Pour sauce over all ingredients in dish.
Bake, uncovered, in 350℉ oven for 20 minutes.
Arrange tomato slices atop.
Bake, uncovered, 5 minutes more or until heated through.
