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Pumpernickel Egg Casserole
Source: dLife

Savory casserole combines bite size pieces of pumpernickel bread and veggies in custard.

Prep Time: 45 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 273.6
Total Carbs 33.5 g
Dietary Fiber 4.6 g
Sugars 5.8 g
Total Fat 8.6 g
Saturated Fat 4.3 g
Unsaturated Fat 0.5 g
Potassium 204.8 mg
Protein 16.7 g
Sodium 618.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Fruits , 1 Meat , 1/2 Milk , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 each  eggs
1 cup  half & half
2 cup  lowfat milk
1 pinch  salt
1 pinch  black pepper
1 pinch  hot pepper sauce
1 1/2 lb  Bread, pumpernickel, family
8 oz  low fat cheddar cheese, shredded
8 oz  fresh cherry tomatoes
8 oz  medium zucchini
6 each  scallions
1 each  cooking spray
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together the eggs, half and half, milk, salt, pepper, and hot sauce (optional). Mix in the bread, cheese, and vegetables with a spoon to wet ingredients well.
  3. Spoon into a cooking spray coated 11x15x2 inch baking dish and press in to further wet the dry ingredients; let sit for 30 minutes.
  4. Bake for 50-60 minutes, casserole should be browned and knife inserted into the center comes out clean.
  5. Place on cooling rack and cut into squares.

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