May is National Egg Month, so it’s not too late to get your eggs in before the end of the month!

Although eggs sometimes get a bad rap since cholesterol is found in the yolk, eggs are a great source of protein and plenty of healthy nutrients!

Eggs are a great source of the nutrient choline, which may help to fight your risk of cancer. They also are rich in the antioxidants lutein and zeaxanthin that help fight off macular degeneration.

One large egg contains about 72 satiating calories. Our favorite eggs are organic, pasteurized eggs and omega-3 fortified.

In honor of National Egg Month, let’s enjoy this egg-licious recipe today!

Breakfast Veggie Casserole

Serves: 8

Ingredients

• 8 large eggs or egg substitute equivalent
• 2 cups shredded low-fat cheddar cheese
• 6 slices whole wheat bread, cut into cubes
• 2 cups skim milk
• Pepper
• 1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 2 slices cooked turkey bacon, chopped
• 1 teaspoon dried basil, or a Tbsp of fresh chopped basil

Directions

• Preheat oven to 350°F. Spray lightly a 13 x 9 baking dish.
• Beat the eggs in a large bowl and mix in the milk and cheese.
• Add the bread and stir until all pieces of bread are moistened
• Add remaining ingredients. Add salt and pepper to taste. Pour mixture into baking dish.
• Bake in oven for 50-60 minutes or until top is golden brown.
• Carefully remove from oven and let cool for 10 minutes before serving.

How have you enjoyed your eggs? Sunny side up? Poached?

Makes 8 servings

Nutrition Facts Per Serving: Serving Size: 1 cup: 190 calories, 9 g fat, 3 g saturated fat, 14 g carbohydrate, 18 g protein, 2 g sugar, 2 g fiber, 420 mg sodium