Eggy Veggie Bake

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Most Helpful Positive Review

Apr 14, 2007

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!

—amyell

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Most Helpful Critical Review

Jan 12, 2009

I have been doing something like this for years. However, I do not cook the vegetables first. They are going to be in the oven cooking; I don't like soft veggies. I spray individual glass bowls and add my veggies then pour eggs and grated cheese over top. These can also be cooked in the microwave very slowly. Any vegetables you like and experiment with different cheeses!

—C.L.

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29 Ratings

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Jan 05, 2006

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.

—MRSMATLIKRD

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Jan 11, 2007

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!

—linc

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Jul 14, 2006

This is a delicious, versatile recipe. First time, I followed recipe exactly. Since then, I've altered it to use all my left overs - cabbage, broccoli, carrots and bell peppers. You just can't go wrong with this. What I love about this is, it doesn't rely on heavy meats and cheeses for flavor. Combo of lemon juice and Worchestire sauce is very savory. Great job!

—OZ

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Mar 16, 2006

We really liked this--kind of like a quiche without the crust. The Worcestershire sauce adds great flavor. My only change was to add a little mayo to the eggs to make them creamy. Thanks!

—GARRIBETH

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Jan 12, 2009

I've been making a similar dish for years. Versatile enough for any meal of the day. The lemon and worchestershire sauce is a different combination. Go easy on the Worchestershire. It's an overpowering flavor that can quickly take over a dish, and in this dish you do want some of the flavor of the lemon to come out otherwise why use the lemon? A great brunch dish, nice enough to serve to guests.

—mermaid

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Sep 24, 2009

This is a great recipe! I made the recipe as is with no substitutions. I did drain the sauteed veggies before adding to the baking dish to prevent a watery texture. It was delicious and we make it at least once a week!

—leelee

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Nutrition

Calories
175 kcal
9%

Carbohydrates
8.1 g
3%

Cholesterol
10 mg
3%

Fat
9.7 g
15%

Fiber
2.5 g
10%

Protein
15.7 g
31%

Sodium
365 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggy Veggie Bake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 175
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 3g 15 %
Cholesterol 10mg 3 %
Sodium 365mg 15 %
Potassium 717mg 20 %
Total Carbohydrates 8.1g 3 %
Dietary Fiber 2.5g 10 %
Protein 15.7g 31 %
** Sugars 3.3g
Vitamin A 59 %
Vitamin C 50 %
Calcium 20 %
Iron 33 %
** Thiamin 19 %
Niacin 36 %
Vitamin B6 13 %
Magnesium 16 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.