Eggy Veggie Bake

Eggy Veggie Bake

24
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
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Nutrition

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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Directions

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  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

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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 mi...

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 instructio...

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...