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Brussels, Mushroom & Egg Casserole

My H-E-B Health and Wellness

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

45 minutes

Cook Time:

30 minutes

Ingredients

2   tbsp.  olive oil, divided

2   small  onions, chopped

2   teaspoon  dried thyme

1   bag  brussel sprouts, halved

32   H-E-B Real Egg Whites

1/2  lb  shredded gruyere cheese

1   salt & black pepper

Instructions


In a large pan over Low heat, combine 1 Tablespoon oil, onions and thyme. Cook 30 to 45 minutes, stirring occasionally, until onions are tender and brown. Place in a large bowl.

Meanwhile preheat oven to 400F. Toss Brussels sprouts and mushrooms with remaining oil and pour onto a baking sheet. Roast 20 to 30 minutes or until golden brown. Carefully remove from oven and add to onions. Add remaining ingredients and stir to combine. Pour into a 9x13-inch baking dish sprayed with nonstick cooking spray.

Set oven at 375°F. Bake uncovered approximately 35 minutes or until casserole has set.
Nutritional Information
Serving size: 6, Serving size: 353g, Calories: 277, Total Fat: 13g, Saturated Fat: 4g, Sodium: 474mg, Carbohydrates: 15g
Source:
My H-E-B Health and Wellness

Overall Rating