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Vegetable Egg Bake (Vegetarian, Gluten-Free)

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These days, typically I have eggs and avocado for breakfast – mainly because it takes about 5 minutes to make and keeps me pretty full throughout the morning. I needed to change it up a bit and the other day I made this big Vegetable Egg Bake.

I love that you can fill it with any vegetables of choice, add in cheese (or non dairy shredded cheese), and any seasonings of choice! It will keep for about 3 days in the fridge so it is perfect to reheat it in the morning, makes a quick lunch or even dinner topped with avocado and hot sauce! I usually eat this as is, but would be so good with toast on the side or a salad for a weekend brunch!

This vegetable egg bake is super easy to make and the vegetables do not have to be pre-cooked! (Unless of course you are using any leftover veggies from previous meals). You can also add in ground turkey, turkey bacon, or any other meat protein of choice! If you are doing this, I would add about 1 cup of pre cooked protein!

Once you have chopped up your vegetables all you have to do is add your vegetables to a greased oven safe baking dish and then pour over the whisked eggs on top! Bake in the oven for about 25 minutes and it’s done!

Further Food Nutritionist Commentary:

Eggs are easy to make, delicious and they have many health benefits. too! They are high in protein, antioxidants including Lutein and Zeaxanthin, and nutrients including Choline. Protein helps build and maintain healthy muscles, Lutein and Zeaxanthin help prevent the worsening of eyesight and Choline helps build cell membranes.

By Anna Lee

Vegetable Egg Bake (Vegetarian, Gluten-Free)

  • Prep Time:10
  • Cook Time:25
  • Servings: 4

Ingredients

8 eggs
1 cup chopped broccoli
1/2 cup chopped peppers (green, yellow, red)
1/2 cup chopped brussel sprouts
1/4 teaspoon sea salt
1/4 teaspoon pepper

*Feel free to add in any vegetables of choice (sweet potatoes, spinach, kale etc!)

Instructions

  1. Preheat your oven to 350 degrees and grease an oven safe baking dish with olive oil or coconut oil.
  2. Chop the vegetables you plan on using and add to the baking dish.
  3. In a large bowl whisk together the eggs (add cheese here if you are using).
  4. Pour the egg mixture over the vegetables. Gently mix with a spoon.
  5. Bake in the oven for about 25 minutes at 350 degrees!
  6. Serve immediately or allow to completely cool before placing in the fridge for up to 3 days!
Preheat your oven to 350 degrees and grease an oven safe baking dish with olive oil or coconut oil. Chop the vegetables you plan on using and add to the baking dish. In a large bowl whisk together the eggs (add cheese here if you are using). Pour the egg mixture over the vegetables. Gently mix with a spoon. Bake in the oven for about 25 minutes at 350 degrees! Serve immediately or allow to completely cool before placing in the fridge for up to 3 days!

Nutrition Information

Per Serving:  Calories: 166; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 190 mg; Sodium: 299 mg; Potassium: 257 mg; Carbohydrate: 3 g;  Fiber: 1 g; Sugar: 1 g; Protein: 13 g

Nutrition Bonus:

Vitamin C: 75%; Vitamin A: 32%; Iron: 9%; Calcium: 16%;

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3 thoughts on “Vegetable Egg Bake (Vegetarian, Gluten-Free)

    1. Recipe Team

      Hi Meena: Thanks for the question. We follow the traditional definition of vegetarian, which excludes all products made from animal flesh. Under this definition, products made with eggs or cheese are considered vegetarian. If you are looking for recipes without eggs, we recommend looking at our vegan recipes.

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