RECIPE: VEGETABLE SUPREME EGG BAKE
This breakfast casserole is a delicious way to add more veggies to your day. Spinach, peppers, potatoes, and mushrooms all make an appearance!
Provided by Christine Gallary
Categories Egg dish Breakfast Casserole Breakfast casserole
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
- Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
- Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
- Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.
Nutrition Facts : SaturatedFat 12.4 g, UnsaturatedFat 0.0 g, Carbohydrate 15.6 g, Sugar 6.0 g, ServingSize Serves 8, Protein 20.1 g, Fat 25.5 g, Calories 370 cal, Sodium 666.8 mg, Fiber 2.4 g, Cholesterol 0 mg
CHEESE & VEGGIE EGG BAKE
Bake a brunch show stopper with this Cheese & Veggie Egg Bake. With pepper Jack, cream cheese and parmesan, you'll be sure to please any cheese-loving crowd when you make this Cheese & Veggie Egg Bake.
Provided by My Food and Family
Categories Cheese
Time 13h5m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Layer half each of the ciabatta slices, spinach, peppers and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Remove from oven. Let stand 10 min. before serving.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 200 mg, Sodium 580 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 17 g
GARDEN VEGGIE EGG BAKE
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
EASY VEGETABLE EGG BAKE
This Easy Vegetable Egg Bake is a simple breakfast casserole that can be made ahead of time to make mornings a little less stressful! Filled with fresh vegetables and topped with a sprinkling of cheese, this egg bake is an easy, healthy option to add to your menu!
Provided by A Kitchen Addiction
Categories Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray. Whisk together eggs, garlic powder, salt, and pepper in a large bowl. Mix in spinach, bell pepper, cherry tomatoes, onion, and ¾ C mozzarella. Pour mixture into prepared baking dish. Bake for 20 minutes. Carefully remove from oven and sprinkle with remaining mozzarella and cheddar cheeses. Bake for an additional 20 minutes. Serve warm with cilantro, if desired. Store leftovers in the refrigerator.
Nutrition Facts : Calories 117 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EGGY VEGGIE BAKE
Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.
Provided by VenturaMama77
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
- Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
- Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
Nutrition Facts : Calories 175.2 calories, Carbohydrate 8.1 g, Cholesterol 10 mg, Fat 9.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 268.4 mg, Sugar 3.3 g
DEEP DISH EGGY QUICHE
I have been hunting for a really great quiche recipe that isn't too cheesey -I like mine to be more eggy. I found a version of this recipe in a community cookbook submitted by a former neighbor. This is my interpretation of her basic recipe. I used cooked diced bacon in this and left out the sauteed veggies. Hope you enjoy it as much as we did!
Provided by HeatherFeather
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
- Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
- Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
- Pour over the meat, cheese, and veggies.
- Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
- Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
- It will still jiggle like chilled gelatin, but should not be watery or slosh around.
- Do not overcook or it will get tough.
- Let cool 10 minutes before slicing into 8 slices.
- If you don't let it cool the 10 minutes, it will fall apart.
- The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
- You can leave out the vegetables entirely or mix up several of the veggies together.
- You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
- I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.
EASY EGGY-VEGGIE FRIED RICE
This is a simple fried rice recipe that is sure to please kids of all ages--even the biggest ones! This rice is packed with eggs and vegetables and makes a substantial one-dish meal or side dish. My kids go crazy for this and always ask for seconds. The best thing about it is they don't even mind that it contains vegetables (I don't think they even notice). I call it my little home run in a wok.
Provided by MarthaStewartWanabe
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 3 cups water to a boil. Remove from heat and stir in rice. Cover and allow to sit for 5 minutes.
- In a small bowl, mix together soy sauce and water. Set aside.
- Meanwhile in a large skillet or wok, melt butter. Add onions and cook until translucent. With a spatula, shift onions to the outside edge of the wok.
- Add eggs to the wok. Cook until slightly browned.
- Add rice to the wok. Stir to combine all ingredients and cook for 5 minutes.
- Stir in frozen vegetables and soy sauce mixture. Cook for 5-8 minutes or until peas and carrots are cooked through.
- Serve and enjoy.
Nutrition Facts : Calories 515.3, Fat 11.8, SaturatedFat 6.1, Cholesterol 144.3, Sodium 1078.8, Carbohydrate 87, Fiber 5.7, Sugar 1.2, Protein 15
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- Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender.
- Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
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