Description
The Eggy Veggie Bake is a delicious and nutritious dish packed with fresh vegetables, eggs, and cheese. Perfect for breakfast, lunch, or dinner, this easy-to-make meal is customizable and meal-prep-friendly. Whether you’re looking for a healthy, gluten-free option or a hearty, protein-packed bake, this recipe is a must-try!
Ingredients
- 1 tablespoon olive oil
- 1 cup zucchini, sliced and halved
- 3 green onions, chopped
- ½ sweet onion, thinly sliced
- 2 Roma (plum) tomatoes, chopped
- ½ cup fresh mushrooms, chopped
- 3 cups baby spinach, chopped
- ½ lemon, juiced
- Worcestershire sauce, to taste
- Hot sauce, to taste
- Garlic powder, to taste
- Salt and black pepper, to taste
- 1½ cups liquid egg substitute
- ¼ cup shredded Cheddar cheese
Instructions
- Preheat the Oven – Set oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Sauté the Vegetables – Heat olive oil in a skillet over medium-high heat. Add zucchini, green onions, sweet onion, tomatoes, mushrooms, and spinach. Season with lemon juice, Worcestershire sauce, hot sauce, garlic powder, salt, and pepper. Cook until tender and spinach is wilted.
- Assemble the Bake – Transfer the sautéed vegetables to the prepared baking dish. Pour egg substitute over the vegetables and sprinkle with Cheddar cheese.
- Bake – Place in the oven and bake for 20 minutes or until eggs are set and cheese is melted.
- Serve – Let cool slightly before slicing and serving.
Notes
- Egg Substitute Alternative: Use 6 large eggs whisked with 1½ cups of milk instead.
- Cheese Variations: Swap Cheddar for mozzarella, feta, or goat cheese.
- Spice It Up: Add jalapeños or red pepper flakes for heat.
- Meat Option: Include , sausage, or diced chicken for extra protein.
- Prevent Excess Moisture: Fully cook vegetables before adding eggs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
