Veggie Egg Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Veggie Egg Bake calories by ingredient
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Easy low carb alternative to scramble eggs. Easy low carb alternative to scramble eggs.
Number of Servings: 6


    6 baby portabello mushrooms (stems removed)
    1/2 yellow onion diced
    1 1/2 roma tomato diced
    1 jalapeno diced
    1 cup fresh broccoli chopped
    8 eggs- large
    1/4 cup light sour cream
    2 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.

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