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."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • 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!

Reviews

24
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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'...

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!

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 ...

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 overp...

I should have read all of the reviews before making this. The lemon was way too much. I threw the whole thing in the trash. The base is good and I would make it again without or with little le...

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 ...