Eggy Veggie Bake

Eggy Veggie Bake

VenturaMama77 1

"Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado."

Ingredients 45 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  2. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
  3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
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Reviews 24

  1. 30 Ratings


I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used yellow squash and added some thin-sliced carrot strips to add more color. I added about 1 tsp of minced garlic when sauteing the veggies, and for those that aren't big on "to taste" directions, I used 2 tablespoons for the lemon juice and Worcestershire sauce, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic salt. Had to drain a little extra liquid off the top when it was done cooking, but it cut and served beautifully! It was a big hit with my husband.


I thought this recipe was pretty good. The only problem I had is that after I finished cooking the veggies there was a lot of juice in the pan. I didn't bother draining it because the instructions didn't say to. The result was soggy eggs. I thought it was still pretty good, although could be 5 stars next time by draining the veggies before adding them to the 8x8 pan. Thanks for a great recipe!


Tasty, easy, and healthful. I used the recommended veggies, whole eggs (beaten) instead of egg substitute, and sharp shredded cheddar. Egg substitute would have been healthier, but I didn't have any. We liked the lemon juice/worstershire flavor, but also could imagine seasoning the veggie saute with herbs de provence or just play with different seasonings. It's a wonderful template for a quick, filling supper or breakfast. Thanks for a great idea!