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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


  • 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


  • 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: 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, 0 fat.

Reviews for Garden Veggie Egg Bake

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angieact1 151041
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."

wirtzla 212754
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."

Hcolborn 192842
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."

xreyvision 195916
Reviewed Nov. 8, 2012

"Big hit at my work gathering!"

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