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–+ servings
Veggie Egg Bake

Veggie Egg Bake | High Protein Meal Prep

Veggie egg bake is an easy, versatile meal perfect for breakfast on busy mornings, brunch, or meal prep to enjoy throughout the week!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

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
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