Garden Veggie Egg Bake

Total Time

Prep: 20 min. Bake: 45 min. + standing

Makes

6 servings

Updated: Oct. 02, 2022
Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey
Garden Veggie Egg Bake Recipe photo by Taste of Home

Ingredients

  • 5 large eggs
  • 2 cups egg substitute
  • 1/2 cup 2% cottage cheese
  • 1/3 cup shredded pepper jack cheese
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup grated Romano cheese
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 medium zucchini, chopped
  • 2 cups fresh broccoli florets
  • 2 cups coarsely chopped fresh spinach
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, quartered

Directions

  1. Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray.
  2. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 202 calories, 10g fat (5g saturated fat), 197mg cholesterol, 478mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.