Veggie egg bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 186.8
- Total Fat: 11.0 g
- Cholesterol: 191.3 mg
- Sodium: 274.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.5 g
- Protein: 14.1 g
View full nutritional breakdown of Veggie egg bake calories by ingredient
Introduction
Yummy veggie packed egg bake that serves 6! Yummy veggie packed egg bake that serves 6!Number of Servings: 6
Ingredients
-
6 serving Eggland's Best Large Egg
6 tbsp Egg Whites - Great Value 100% Liquid
1 serving Bell Pepper, Green (sweet) - 1 large (by MSHEBERT)
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 cup Eat Smart Sweet Kale Veg. Salad Kit 1cup (85g)
1 serving Hormel Natural Choice 100% Natural Honey Deli Ham (4 slices)
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
56 gram(s) Kraft Philadelphia Mozerella low moisture part skim shredded cheese (by MCIANGEL1)
.8 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
Directions
Preheat oven to 350.
Chop green pepper and onion into small pieces and saute in 1T olive oil with 1 C of the Sweet Kale Salad until soft, but not mushy. Add cut up ham and balsamic vinegar and stir 1 more minute.
Whisk together 6 eggs, 6T of egg whites, and 1T of milk.
Place cooked veggies in a 9x13 pan. Pour egg mixture over veggies, and sprinkle shredded mozerella over the top.
Cook at 350 for 30-40 minutes until the eggs are firm and cooked through.
Cut into 6 pieces.
Enjoy!
Serving Size: makes 6 - 4 inch servings
Chop green pepper and onion into small pieces and saute in 1T olive oil with 1 C of the Sweet Kale Salad until soft, but not mushy. Add cut up ham and balsamic vinegar and stir 1 more minute.
Whisk together 6 eggs, 6T of egg whites, and 1T of milk.
Place cooked veggies in a 9x13 pan. Pour egg mixture over veggies, and sprinkle shredded mozerella over the top.
Cook at 350 for 30-40 minutes until the eggs are firm and cooked through.
Cut into 6 pieces.
Enjoy!
Serving Size: makes 6 - 4 inch servings