Egg Bakes & Quiche Dishes

Egg & Vegetable Macaroni Bake


1 1/2 cups (375 mL) cooked macaroni, drained
3 eggs, lightly beaten
1/4 cup (50 mL) grated Parmesan cheese

1 Tbsp (15 mL) vegetable oil
1 each small onion and seeded tomato, chopped
4 cups (1 L) frozen mixed vegetables*
1 tsp (5 mL) each garlic powder, dried basil and dried oregano

4 eggs
3/4 cup (175 mL) milk
1/4 tsp (1 mL) each salt, pepper and dry mustard
1 cup (250 mL) shredded Cheddar and Mozzarella blend


* or use your favourite coarsely chopped fresh vegetables.

Crust: Combine macaroni, eggs and cheese. Spread over bottom of greased 8-inch (20 cm) square baking dish. Set aside.

Filling: In large skillet, heat oil on medium-high heat. Stir-fry onion, seeded tomato and mixed vegetables until tender-crisp. Season with garlic powder, basil and oregano. Pour over macaroni crust.

Topping: In medium bowl, beat together eggs, milk, salt, pepper and dry mustard. Stir in cheese. Pour over vegetable mixture. Bake in 350°F (180°C) oven for 25 to 30 minutes.

Makes 4 to 6 servings.

Suggestion for Complete Meal: Serve with a slice of whole grain bread, fruit and a glass of milk.

Preparation: 5 minutes
Cooking: 5 minutes
Baking: 30 minutes

Nutrients per serving:

Calories: 484
Carbohydrate: 44.3 g
Protein: 28.0 g
Fat: 22.6 g