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Veggie Egg Bake
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Veggie Egg Bake: A Hearty Breakfast Casserole

Change up your breakfast routine with this Veggie Egg Bake casserole. It's easy, healthy, and perfect for busy mornings and weekly meal prep!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 180kcal

Equipment

Ingredients

  • 3 large eggs
  • 1/2 cup egg whites
  • 1/2 cup Greek yogurt
  • 1 cup diced yellow bell pepper
  • 1 cup diced orange bell pepper
  • 1/3 cup sun-dried tomatoes packed in oil
  • 1/4 cup shredded parmesan cheese
  • 2 scallions sliced (tops and bottoms kept separate)
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup Italian parsley packed
  • 1/2 teaspoon Redmond Real Salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Aleppo pepper

Instructions

  • Preheat your oven to 325°F.
  • If you choose to cook your veggies, get those going.
  • Place a pan over medium-high heat.
  • When the pan is hot, add the olive oil and vegetables
  • While the vegetables cook, continue to the next step.
  • Combine the eggs, egg whites, yogurt, cheese, seasonings, and parsley in a bowl.
  • Whisk the egg mixture until thoroughly combined, trying not to incorporate too much air.
  • When the peppers are done, remove them from the heat to start cooling.
  • Spray a small, high-sided baking sheet with nonstick cooking spray.
  • Distribute the peppers and scallions in the bottom of the baking dish.
  • Next, top the peppers and onions with the sun-dried tomatoes.
  • Pour the egg mixture over the peppers and sun-dried tomatoes.
  • Place the pan in the oven and bake for 20 minutes.
  • The center should be firm but not hard. If it is still soft, continue cooking and check for doneness every five minutes.
  • Remove from the oven and cool in the pan for 10 minutes.
  • To serve, sprinkle with the tops of the scallions and a little extra Parmesan cheese.

Nutrition

Calories: 180kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 129mg | Sodium: 538mg | Potassium: 491mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2068IU | Vitamin C: 132mg | Calcium: 128mg | Iron: 2mg