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My review
Eggy Veggie Bake
VenturaMama77
"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."
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Ingredients
45 m servings 175 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 175 calories; 9.7 g fat; 8.1 g carbohydrates; 15.7 g protein; 10 mg cholesterol; 268 mg sodium. Full nutrition
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Reviews
Read all reviews 2632 Ratings
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Most helpful positive review
1/5/2006
I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used yellow squash and added some thin-sliced carrot strips to add more color. I added about 1 tsp of mi...
Most helpful critical review
1/10/2009
I have been doing something like this for years. However, I do not cook the vegetables first. They are going to be in the oven cooking; I don't like soft veggies. I spray individual glass bowls ...
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1/5/2006
I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used yellow squash and added some thin-sliced carrot strips to add more color. I added about 1 tsp of mi...
4/14/2007
I thought this recipe was pretty good. The only problem I had is that after I finished cooking the veggies there was a lot of juice in the pan. I didn't bother draining it because the instructio...
1/11/2007
Tasty, easy, and healthful. I used the recommended veggies, whole eggs (beaten) instead of egg substitute, and sharp shredded cheddar. Egg substitute would have been healthier, but I didn't have...
7/14/2006
This is a delicious, versatile recipe. First time, I followed recipe exactly. Since then, I've altered it to use all my left overs - cabbage, broccoli, carrots and bell peppers. You just can'...
3/16/2006
We really liked this--kind of like a quiche without the crust. The Worcestershire sauce adds great flavor. My only change was to add a little mayo to the eggs to make them creamy. Thanks!
1/10/2009
I have been doing something like this for years. However, I do not cook the vegetables first. They are going to be in the oven cooking; I don't like soft veggies. I spray individual glass bowls ...
1/10/2009
I've been making a similar dish for years. Versatile enough for any meal of the day. The lemon and worchestershire sauce is a different combination. Go easy on the Worchestershire. It's an overp...
1/18/2009
I should have read all of the reviews before making this. The lemon was way too much. I threw the whole thing in the trash. The base is good and I would make it again without or with little le...