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A piece of a garden veggie egg bake, ready to serve and enjoy.

Garden Veggie Egg Bake

Print Recipe
A hearty breakfast doesn’t have to be loaded with calories. This easy garden veggie egg bake is amazing!
Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 150
Author Cheryl Najafi

Ingredients

Instructions

  • Preheat oven to 350 degrees and spray a 9" square casserole dish with cooking spray. In a large mixing bowl beat the eggs, ricotta, Parmesan cheese, salt, pepper and Italian seasoning until completely combined.
  • Stir in sliced zucchini, diced tomatoes and well-drained spinach. When combined, transfer to prepared baking dish and bake for 1 hour or until the center is set and the casserole has browned slightly. Remove from oven and let cool on a rack for 10 minutes then slice and serve.

Notes

Use a larger pan for a shorter cook time, but a thinner casserole!

Nutrition

Calories: 150kcal | Carbohydrates: 3g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 293mg | Sodium: 465mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g