Veggie Egg Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 483.8
  • Total Fat: 35.0 g
  • Cholesterol: 280.9 mg
  • Sodium: 619.3 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 20.3 g

View full nutritional breakdown of Veggie Egg Bake calories by ingredient


Introduction

Using up leftover veggies and a surplus of eggs Using up leftover veggies and a surplus of eggs
Number of Servings: 6

Ingredients

    8 large Egg, fresh, whole, raw
    .5 cup Canola Oil
    .5 cup Dairy, Milk - Whole - 1 cup
    1 cup All Purpose Unbleached Flour (by CAMBRIA94)
    6 oz Cheddar Cheese
    3 cup, chopped Kale
    1 medium Zucchini, baby
    2 cup, chopped or diced Broccoli, fresh
    .5 tsp Salt
    1.5 tsp Baking Powder

Tips

Easy to use all one veggie or sub in other veggies.


Directions

Preheat oven to 350. Mix together chopped broccoli, shredded zucchini, and chopped kale. Add shredded cheese.

Mix together flour, salt, and baking powder. Add mixture to veggies and cheese, mix well.

Mix together milk, eggs, and oil. Add to veggie/flour mixture, mix well. Pour ingredients into a 7x11 inch baking pan, bake for 50 minutes. Cut into 6 pieces. Serve warm or room-temperature.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SUPERMADCHEN.