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Garden Veggie Egg Bake Recipe

Garden Veggie Egg Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing YIELD:6 servings

Ingredients

  • 5 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 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, 7 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Reviews for Garden Veggie Egg Bake

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MY REVIEW
Reviewed Sep. 22, 2014

"Loved the combo and it tasted great! Will make this again and again, and use whatever veggies I have on hand."

MY REVIEW
Reviewed Jun. 29, 2014

"Yummy! Next time I would omit the brocolli and add asparagus instead. It took closer to an hour to bake. Will make again."

MY REVIEW
Reviewed Jun. 18, 2013

"Wow! We loved this! My normally picky husband gobbled it up. I did cut some of the cheese down and didn't add the tomatoes and it was still delicious! Will definitely be making this again."

MY REVIEW
Reviewed Nov. 8, 2012

"Big hit at my work gathering!"

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