SOUTHFIELD, Mich. - Healthy Breakfast Bake
Holiday Breakfast Bake (December 17 Show)
1 16 oz Multi Grain Baguette, Sliced into 1/2" slices
2 Tablespoons Olive Oil, Divided
1 Onion, Diced
1 Red Bell Pepper, Diced
2 Cups Eggplant, Cubed
1 Small Zucchini, Cubed
1 14 oz Can Diced Tomatoes, No Salt Added
½ teaspoon Sea Salt
Fresh Black Pepper
3 Large Eggs
1 Cup Milk
¾ Cup Shredded Cheese
Preheat oven to 425 degrees F. Line baking sheets with sliced bread, and bake just until crisp, checking frequently. Remove crisp bread from oven, and drop temperature to 350 degrees F.
Heat a large sauté pan over medium heat, and add olive oil to pan. Add onion and pepper to the pan, cooking until translucent, or about 5 minutes. Add eggplant and cook another 5 minutes. Add zucchini and tomato to the pan, and cook another 5 minutes, allowing liquid from the tomatoes to cook off.
Whisk egg and milk together in a large bowl, and then fold in cheese, salt and pepper. Spray a 9x13 baking dish with nonstick spray, and layer in the vegetable mixture in the bottom
About Ready, Set, Cook!
Ready, Set, Cook! is Health Alliance Plan's signature campaign to address childhood obesity in Michigan, considering that almost 20 percent of Michigan adolescents are considered overweight by the CDC.
Ready, Set, Cook! teaches parents and children how to choose good foods to eat and how to prepare healthy meals.
HAP's Chef Kristi Zebrowski is here to show us how to make another kid-friendly recipe to help families eat healthy.
Go to hap.org/healthykids to learn more about HAP's program.