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

First Published: 01/15/2018
Last Reviewed: 01/15/2018

egg casserole
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.
veggie egg bake nutrition label