Eggy Veggie Bake Recipe - Allrecipes.com
Eggy Veggie Bake Recipe
  • READY IN 45 mins

Eggy Veggie Bake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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!
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins
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Reviews More Reviews

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!

 
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!

 
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.

 
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!

 
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!

 
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!

 
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.

 
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!

 

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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.

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