Roasted Veggie Egg Bakes Recipes

MAKE AHEAD EASY VEGETABLE EGG BAKE BREAKFAST CASSEROLE

Make Ahead Easy Vegetable Egg Bake Breakfast Casserole image

An easy make-ahead breakfast casserole perfect for entertaining, serving groups, on holiday mornings, or for brunch. Packed with vegetables, this is always a favorite every time I serve it. Filled with favorite seasonal vegetables, high protein eggs, and a punch of savory bacon.

Provided by Stephanie Wilson

Number Of Ingredients 13

Ingredients

12 large eggs
1 cup milk
1 teaspoon finely chopped garlic
1/2 teaspoon dried basil
salt and freshly ground pepper to taste (about 1/2 tsp each)
1/4 - 1/2 teaspoon crushed red pepper flakes
2 cups baby spinach
1 zucchini, quartered and chopped
1/2 cup cherry tomatoes, halved
medium bell pepper, chopped
1 1/2 cups shredded sharp Cheddar or Pepper Jack cheese
1/2 cup Parmesan cheese, divided
1 cup cooked bacon, crumbled (about 6 slices)

Steps:

In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt, pepper (1/2 tsp each). crushed red pepper flakes, shredded cheese and 1/4 cup Parmesan.
Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan; spread evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.
Preheat oven to 350 degrees.
Uncover the refrigerated casserole and sprinkle remaining 1/4 cup Parmesan cheese over the top. Bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley.
This breakfast casserole can be assembled and baked the same day. Adjust the bake time to 30 to 35 minutes and check for doneness.

Nutrition Facts : Calories 396 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 342 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 743 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

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

Ingredients

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

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