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Veggie egg bake

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    Veggie egg bake Gluten Free Low Sodium

    This egg bake provides you with one serving of veggies and plenty of muscle-building protein too!


    nonstick cooking spray
    1 tablespoon canola oil
    8 ounces sliced mushrooms (any kind)
    4 medium carrots, peeled and grated
    2 medium potatoes, peeled and grated
    6 cups packed baby spinach (about 6 ounces)
    1/2 teaspoon smoked paprika
    1/2 teaspoon freshly ground black pepper
    1 12-ounce jar roasted red peppers, drained and chopped
    1/2 cup feta cheese crumbles
    1 cup shredded sharp cheddar cheese
    12 large eggs
    2 cups fat-free milk


    1. Preheat oven to 375 F. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.
    2. In a large skillet, heat oil over medium-high heat. Add mushrooms, carrots and potatoes. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender. Add spinach and toss, cooking until leaves begin to wilt and most of the liquid has evaporated (about 5 minutes). Add paprika and black pepper. Stir until mixture is well-coated. Remove from heat and add peppers. Stir.
    3. Transfer vegetables to prepared baking dish and sprinkle cheese on top. In a large bowl, whisk together the eggs and milk, and pour over vegetables.
    4. Bake for 50 to 55 minutes, until top is golden-brown and a knife inserted into the middle of the egg bake comes out clean. Allow to cool for 5 minutes, cut into squares and enjoy warm.

    Makes 8 servings

    Recipe contains: milk, egg

    Carb choices per serving: 1


    This is the perfect make-ahead meal for breakfast, lunch or supper! Whenever you choose to enjoy it, make sure to set it out at room temperature for 30 minutes before baking.

    Nutrition Facts