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June Breakfast Casserole Recipe

Looking for an easy June Breakfast Casserole recipe? Learn how to make June Breakfast Casserole using healthy ingredients.


Submitted by deekzoo

Makes 6 servings



Egg, Asparagus, Sun-Dried Tomatoes and Italian cheeses

Recipe Ingredients for June Breakfast Casserole

1/4 cup flour
1/4 cup light butter
4 eggs
1 cup Light Ricotta Cheese
1 3/4 cup mozzarella cheese
1/4 cup parmesan
2 tbs pimento
1/4 cup sun dried tomato
1/2 cup fresh parsley
3/4 cup asparagus
4 oz water chestnuts

Recipe Directions for June Breakfast Casserole

  1. Mix flour & margarine together in a large bowl

  2. Add beaten eggs

  3. Add cheeses & veggies

  4. Put mixture into a greased 11x17 glass pan

  5. Bake at 350 degrees for 30 mins

  6. Cut into 6 pieces and garnish as desired

Categories

Eggs, Breakfast, Brunch, American, Italian, Bake

Nutrition Facts
Serving Size 168.5g
Amount Per Serving
Calories
344
Calories from Fat
197
% Daily Value*
Total Fat
21.9g
34%
Saturated Fat
12.8g
64%
Trans Fat
0.0g
Cholesterol
179mg
60%
Sodium
438mg
18%
Potassium
343mg
10%
Total Carbohydrates
16.8g
6%
Dietary Fiber
1.0g
4%
Sugars
2.0g
Protein
20.5g
Vitamin A 28% Vitamin C 29%
Calcium 44% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in calcium
  • High in phosphorus
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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