Garden Veggie Egg Bake Recipe

5 4 4
Garden Veggie Egg Bake Recipe
Garden Veggie Egg Bake Recipe photo by Taste of Home
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Garden Veggie Egg Bake Recipe

Read Reviews
5 4 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing

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

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 in the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.
Originally published as Garden Veggie Egg Bake in Country Woman August/September 2012, p47

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, 1/2 fat.

  • 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
  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. Yield: 6 servings.
Originally published as Garden Veggie Egg Bake in Country Woman August/September 2012, p47

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Reviews forGarden Veggie Egg Bake

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angieact1 User ID: 1990802 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."

MY REVIEW
wirtzla User ID: 7432846 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."

MY REVIEW
Hcolborn User ID: 6267375 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."

MY REVIEW
xreyvision User ID: 6951245 195916
Reviewed Nov. 8, 2012

"Big hit at my work gathering!"

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