Veggie egg bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:


Yummy veggie packed egg bake that serves 6! Yummy veggie packed egg bake that serves 6!
Number of Servings: 6


    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)


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.

Serving Size: makes 6 - 4 inch servings

TAGS:  Vegetarian Meals |

Rate This Recipe