Garden Veggie Egg Bake Recipes

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GARDEN VEGETABLE BAKE



Garden Vegetable Bake image

Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 10

1/2 cup grated reduced-fat Parmesan cheese topping
1 cup chopped zucchini
2/3 cup whole kernel sweet corn (from 15.25-oz can)
1 small tomato, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
  • In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  • Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g

CHEESY GARDEN VEGETABLE EGG BAKE



Cheesy Garden Vegetable Egg Bake image

With peppers, onions, mushrooms, carrots, and spinach, this garden vegetable egg bake is full of veggies (and cheese!) for a protein packed breakfast!

Provided by Chelsea Kram - XO&So: Vegetarian Comfort Food

Categories     Breakfast

Number Of Ingredients 15

6 large eggs
6 egg whites (or ¾ cup of liquid egg whites)
¾ cup whole milk
¾ cup ricotta
⅓ cup mozzarella (shredded)
1 cup white or yellow onion (diced)
1 cup white or button mushrooms (diced)
1 large carrot (diced, about one cup)
1 red bell pepper (diced)
1 cup spinach* (chopped)
½ tsp salt
pepper
1 tsp garlic powder
½ tsp onion powder
splash of oil for sauteeing veggies

Steps:

  • Preheat your oven to 350F.
  • Heat a saucepan on medium heat. Add a splash of olive oil. Saute your diced onions, carrot, mushrooms, bell pepper, and spinach for about 10 minutes, or until vegetables are slightly tender.
  • In a large mixing bowl, beat your eggs. Add egg whites, milk, ricotta, garlic powder, onion powder, salt and pepper. Mix well.
  • Once your vegetables are done, let them cool for a few minutes and then add them to the bowl with the egg mixture.
  • Grease a 9x13 baking dish. Pour in the egg and vegetable mix. Top with the shredded mozzarella cheese.Bake for 45 minutes or until the center is set and doesn't jiggle when you shake it. Cut into slices and serve!

GARDEN VEGGIE EGG BAKE



Garden Veggie Egg Bake image

Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they're baked into this cheesy, nutrition-packed egg dish. -JoAnne Wilson, Roselle Park, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

5 large eggs
2 cups egg substitute
1/2 cup 2% cottage cheese
1/3 cup shredded pepper jack cheese
1/3 cup shredded cheddar cheese
1/4 cup grated Romano cheese
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 medium zucchini, chopped
2 cups fresh broccoli florets
2 cups coarsely chopped fresh spinach
1/2 cup shredded carrots
1/2 cup cherry tomatoes, quartered

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

RECIPE: VEGETABLE SUPREME EGG BAKE



Recipe: Vegetable Supreme Egg Bake image

This breakfast casserole is a delicious way to add more veggies to your day. Spinach, peppers, potatoes, and mushrooms all make an appearance!

Provided by Christine Gallary

Categories     Egg dish     Breakfast     Casserole     Breakfast casserole

Number Of Ingredients 11

1 tablespoon olive oil, plus more for the baking dish
8 ounces sliced white or brown mushrooms
2 cups shredded carrots
5 ounces baby spinach (about 5 packed cups)
2 cups frozen diced potatoes (do not thaw)
1 cup roasted red pepper strips
2 cups shredded sharp cheddar cheese
12 large eggs
2 cups half-and-half
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
  • Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
  • Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
  • Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.

Nutrition Facts : SaturatedFat 12.4 g, UnsaturatedFat 0.0 g, Carbohydrate 15.6 g, Sugar 6.0 g, ServingSize Serves 8, Protein 20.1 g, Fat 25.5 g, Calories 370 cal, Sodium 666.8 mg, Fiber 2.4 g, Cholesterol 0 mg

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

EASY GARDEN BAKE



Easy Garden Bake image

Looking for a healthier version of an egg bake? Here you go! Fresh veggies, fat-free dairy products and Bisquick Heart Smart® mix make it work deliciously.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 4

Number Of Ingredients 9

1 cup chopped zucchini
1 large tomato, seeded, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
  • In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  • Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

GARDEN VEGETABLE EGG SALAD



Garden Vegetable Egg Salad image

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

Provided by Parsley

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

12 large eggs, hardboiled and cooled
4 scallions, chopped, white and light green parts
1/3 cup coarsely shredded carrot
1/3 cup coarsley chopped red radish
1/2 cup finely chopped celery
2/3-1 cup light mayonnaise or 2/3-1 cup salad dressing
1 tablespoon mustard
1 tablespoon low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill weed

Steps:

  • Peel hardboiled eggs and chop them. Place in a large bowl.
  • Add the remaining ingredients (start low with the mayonnaise) and mix well.
  • Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!

Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6

VEGGIE EGG CASSEROLE



Veggie Egg Casserole image

A few years ago, I worked in the kitchen at Delaware's first oncology camp for kids. I ended up making a variety of breakfast casseroles that week, and this is the one the campers loved most. We even used the leftovers to supplement our dinner one evening.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 12

6 medium potatoes
1 cup chopped fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons butter
1 teaspoon seasoned salt
1 package (10 ounces) frozen chopped broccoli, thawed
4 large eggs
2 cups egg substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, peel and cube potatoes. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and green pepper in butter until crisp-tender. Add potatoes and seasoned salt; cook until lightly browned. Stir in broccoli., Transfer to a 13x9-in. baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, salt and pepper. Add cheese; pour over potato mixture. Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean. Or, before baking, cover and freeze for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 288 calories, Fat 10g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 622mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.

EGGY VEGGIE BAKE



Eggy Veggie Bake image

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.

Provided by VenturaMama77

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 cup sliced halved zucchini
3 green onions, chopped
½ sweet onion, thinly sliced
2 roma (plum) tomatoes, chopped
½ cup chopped fresh mushrooms
3 cups chopped baby spinach
½ lemon, juiced
Worcestershire sauce to taste
hot sauce to taste
garlic powder to taste
salt and ground black pepper to taste
1 ½ cups liquid egg substitute
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  • 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.
  • Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

Nutrition Facts : Calories 175.2 calories, Carbohydrate 8.1 g, Cholesterol 10 mg, Fat 9.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 268.4 mg, Sugar 3.3 g

CHEESY VEGETARIAN EGG BAKE



Cheesy Vegetarian Egg Bake image

This dish is super easy to make, and even easier to adapt to your own tastes. Serve with a side of salsa for a little extra flavor.

Provided by LucyFitz46

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 6

Number Of Ingredients 11

2 tablespoons butter, divided
1 cup sliced mushrooms
1 green bell pepper, chopped
½ cup chopped onion
2 teaspoons dried parsley
6 large eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper
1 cup shredded Cheddar cheese, divided
½ (15 ounce) can black beans, rinsed and drained

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
  • Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
  • Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
  • Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 9.8 g, Cholesterol 216.8 mg, Fat 15.5 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 8.1 g, Sodium 744.5 mg, Sugar 2.2 g

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From firefliesandmudpies.com


10 BEST BREAKFAST EGG CASSEROLE VEGETABLES RECIPES - YUMMLY
2022-06-09 Egg Casserole with Asparagus, Smoked Salmon, Pesto Bread Fingers On dine chez Nanou. pesto, creme fraiche, salt, basil leaves, asparagus, olive oil and 4 more.
From yummly.com


VEGGIE HAM AND CHEESE BREAKFAST EGG CASSEROLE - SKINNYTASTE
2019-04-01 Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place 1 cup of cheese into the baking dish. Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes.
From skinnytaste.com


GARDEN VEGGIE EGG BAKE RECIPE | TASTE OF HOME - MASTERCOOK
2020-06-21 2 cups egg substitute. 1/2 cup 2% cottage cheese. 1/3 cup shredded pepper jack cheese. 1/3 cup shredded cheddar cheese. 1/4 cup grated Romano cheese. 1/4 teaspoon pepper. 1/4 teaspoon hot pepper sauce. 1 medium zucchini, chopped. 2 …
From mastercook.com


GARDEN VEGGIE QUICHE - SWEETPHI
2014-03-18 Remove from heat and set aside. In another bowl whisk together the eggs, 1 tbs flour and heavy cream (ok if a little lumpy). Add the shredded cheese into the egg mixture and stir. Next, combine the veggies and egg mixture until everything is incorporated.
From sweetphi.com


VEGETABLE CASSEROLE RECIPES THAT MAKE IT EASY (AND FUN) TO EAT …
2021-07-08 This baked vegetable casserole recipe takes cubes of the fluffy, salty bread and mixes it with zucchini, bell peppers, fresh basil, and two types of cheese for one irresistible brunch menu addition. It’s meat-free yet flavorful and can be assembled up to 24 hours ahead to cut down on day-of party prep. 3 of 23.
From bhg.com


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Top Asked Questions

What is the easiest way to make egg bake?
This Easy Veggie Egg Bake is perfect for your next breakfast potluck or brunch date. Customize the recipe with your favorite veggies, and bake for a delicious breakfast meal. Grease a large casserole pan with oil or butter. Add oil to a pan and stir in onion. Cook until translucent (about 3 mins) Add in bell pepper and cook for one more minute.
How long to bake eggplant parmesan?
Directions Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
How to make a kale and egg casserole?
Instructions Grease a large casserole pan with oil or butter. Preheat oven to 400 degrees F. Add oil to a pan and stir in onion. Add in bell pepper and cook for one more minute. Crack eggs into a large mixing bowl. Add in milk and stir. Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.
How do you use egg substitute in baking?
Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese. 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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