Veggie Egg Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 baby portabello mushrooms (stems removed)1/2 yellow onion diced1 1/2 roma tomato diced1 jalapeno diced1 cup fresh broccoli chopped8 eggs- large1/4 cup light sour cream2 cups cheddar cheese
Makes 6 servings
1. Beat 8 eggs with 1/4 cup light sour cream until mixed together and put in an 8x8 baking pan. Bake in oven at 400 degrees until egg starts to set.
2. While eggs are in oven setting saute diced onions, jalapeno, sliced mushrooms and chopped broccoli over medium heat.
3. Remove eggs from oven and reduce over to 350 degrees. Add roma tomatoes to egg mixture then layer the vegetable saute over the tomatoes.
4. Add 2 cups of cheddar cheese as a top layer and bake in over an additional 30 minutes until eggs are cooked and cheese is golden and bubbly.
5. Let set a few minutes then cut into 6 servings.
6. Add garnish of your choice like salsa or dab of sour cream (not included in nutritional breakdown).
Number of Servings: 6
Recipe submitted by SparkPeople user GLFCHIC.
1. Beat 8 eggs with 1/4 cup light sour cream until mixed together and put in an 8x8 baking pan. Bake in oven at 400 degrees until egg starts to set.
2. While eggs are in oven setting saute diced onions, jalapeno, sliced mushrooms and chopped broccoli over medium heat.
3. Remove eggs from oven and reduce over to 350 degrees. Add roma tomatoes to egg mixture then layer the vegetable saute over the tomatoes.
4. Add 2 cups of cheddar cheese as a top layer and bake in over an additional 30 minutes until eggs are cooked and cheese is golden and bubbly.
5. Let set a few minutes then cut into 6 servings.
6. Add garnish of your choice like salsa or dab of sour cream (not included in nutritional breakdown).
Number of Servings: 6
Recipe submitted by SparkPeople user GLFCHIC.
Nutritional Info Amount Per Serving
- Calories: 286.3
- Total Fat: 20.5 g
- Cholesterol: 326.8 mg
- Sodium: 330.8 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.3 g
- Protein: 19.4 g
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