Have you ever added corn to your egg bake? Probably not, and if that's the case, you're missing out! The corn and cheddar egg bake is simple to make, but is bursting with the flavors of bell pepper, onion, corn, cheddar, and scallions. This egg bake is great to make for the family, or to make in advance for meal prep for the week. Serve with some toast, bacon, or breakfast sausage for the perfect meal.
Course Breakfast, brunch, lunch
Keyword corn, egg bake, onions
Prep Time 10minutes
Cook Time 40minutes
rectangular baking dish, example: 9" x 13"
1cupcorn kernelsI use frozen
1red bell pepper
6eggsI use Egglands Best - they’re lower in calories and points
1cupliquid egg whites
1cupfat free cheddar cheese
2tablespoonsplain non fat Greek yogurt
Preheat oven to 350F.
Chop the red bell pepper, onion, and scallions.
Place a frying pan over medium high heat. Add cooking spray.
Add the chopped peppers and onions and the 1/2 tsp kosher salt. Cook for 5 minutes.
After 5 minutes, add the corn kernels and continue cooking for another 5 minutes or until all of the vegetables are tender.
In a bowl, combine the eggs, egg whites, cheese, yogurt, scallions, and seasoned salt. Whisk together.
Spray the baking dish with cooking spray, then add the vegetables and spread into an even layer on the bottom.
Pour the egg mixture on top.
Bake for 35-40 minutes or until the center is firm.
Cut into 4 servings.
To store, keep covered in the fridge. To reheat, simply microwave or pop in the air fryer.