Vegetable Egg Bake
Vegetable Egg Bake layers sautéed zucchini, onions, tomatoes, mushrooms, and spinach under a tender, custardy egg base with a light sprinkle of Cheddar. Bright lemon and a dash of Worcestershire and hot sauce add balance and gentle heat, while garlic and pepper round out the flavor. Serve warm for a satisfying breakfast or a light brunch that feels fresh yet comforting.
- Prep10 mins
- Cook35 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x8-inch baking dish with cooking spray.
- 2
Heat the olive oil in a skillet over medium-high heat. Add the zucchini, green onions, onion, tomatoes, mushrooms, and spinach to the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer the mixture to the prepared baking dish. Pour the egg substitute over the vegetables in the dish. Sprinkle the cheese on top.
- 3
Bake for 20 minutes in the preheated oven, or until the egg substitute is set and the cheese is melted. Cut with a spatula and enjoy!
- Calories 474.56 kcal High
- Protein 39.67 g Good Source
- Carbs 35.03 g Moderate
- Total Fat 19.05 g High
- Saturated Fat 2.57 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 10.53 mg Low Source
- Sodium 328.79 mg Moderate
- Fiber 15.18 g Good Source
- Sugar 14.59 g High
- Added Sugar 0.0 g Low Source
- Calcium 363.88 mg Good Source
- Iron 6.21 mg Good Source
- Potassium 351.93 mg Low Source
- Vitamin A 91.86 mcg_rae Moderate
- Vitamin C 27.6 mg Good Source
- Vitamin D 1.63 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Eggs 🥚
- Milk 🥛
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷