Egg Bake- leftover veg/pantry challenge

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 132.1
  • Total Fat: 2.2 g
  • Cholesterol: 5.0 mg
  • Sodium: 545.1 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 14.3 g

View full nutritional breakdown of Egg Bake- leftover veg/pantry challenge calories by ingredient


Introduction

did a pantry challenge cook. used a quart of egg whites that I bought pre-pandemic. cut into 10 pc.
Taste was good!- the cumin made it I think. (thanks for the suggestion cousin Pat) . The crust came out a little tough first day. was OK after freezing and reheating, I might add some milk to lighten up the crust next time.
seasoning is approximate. I didnt measure. did a pantry challenge cook. used a quart of egg whites that I bought pre-pandemic. cut into 10 pc.
Taste was good!- the cumin made it I think. (thanks for the suggestion cousin Pat) . The crust came out a little tough first day. was OK after freezing and reheating, I might add some milk to lighten up the crust next time.
seasoning is approximate. I didnt measure.
Number of Servings: 10

Ingredients

    4 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites (used a quart carton of store brand egg whites)
    1 cup Bisquick, Gluten Free Baking mix 1/3 cup (40g) ( I may have used King Arthur- not sure)
    12 serving Cherry Tomatoes, Fresh, 1 Tomato
    1 medium whole (2-3/5" dia) Red Ripe Tomatoes
    1 cup, chopped Green Peppers (bell peppers)
    2 cup, chopped Kale
    .5 cup Parsley
    1 tsp Cumin seed
    1 tsp Salt
    1 tsp Pepper, black
    2 oz Cheddar cheese with Guyere (Aldi) 28 grms (by LARKDC) (used a mixture of guyere and jalpeno cheddar that I had left in the fridge measure is approximate)


Tips

cooking time was anywhere between 30 and 45 minutes. I just kept checking after 30 for the middle to be set


Directions

preheat oven to 350.
grate the cheese, chop the vegetables
mix all ingredients
grease 9X13 pan, pour it in (baking mix settles to the bottom to make the crust)
bake about 30 minutes - maybe 45- i dont remember. until eggs are set in the middle.

Serving Size: one square. (9x13 pan cut into 10 squares)

Number of Servings: 10

Recipe submitted by SparkPeople user EG99ONE.