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Garden Veggie Egg Bake

 Garden Veggie Egg Bake
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
6 ServingsPrep: 20 min. Bake: 45 min. + standing

Ingredients

  • 5 Eggland's Best 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

  • 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.
  • Bake, uncovered, 45-50 minutes or until a knife inserted near center
  • comes out clean. Let stand 10 minutes before cutting. Yield: 6
  • servings.
Nutritional Facts: 1 piece equals 202 calories, 10 g fat (5 g saturated fat), 197 mg cholesterol, 478 mg sodium,

2 of 2

Garden Veggie Egg Bake (continued)

Nutritional Facts: 7 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.