*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 minced garlic when sauteing the veggies and for those that aren't big on "to taste" directions I used 2 tablespoons for the lemon juice and Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper and 1/4 tsp garlic salt. Had to drain a little extra liquid off the top when it was done cooking but it cut and served beautifully! It was a big hit with my husband.
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 instructions didn't say to. The result was soggy eggs. I thought it was still pretty good, although could be 5 stars next time by draining the veggies before adding them to the 8x8 pan. Thanks for a great recipe!
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 any. We liked the lemon juice/worstershire flavor but also could imagine seasoning the veggie saute with herbs de provence or just play with different seasonings. It's a wonderful template for a quick filling supper or breakfast. Thanks for a great idea!
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't go wrong with this. What I love about this is it doesn't rely on heavy meats and cheeses for flavor. Combo of lemon juice and Worchestire sauce is very savory. Great job!
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 and add my veggies then pour eggs and grated cheese over top. These can also be cooked in the microwave very slowly. Any vegetables you like and experiment with different cheeses!
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 overpowering flavor that can quickly take over a dish and in this dish you do want some of the flavor of the lemon to come out otherwise why use the lemon? A great brunch dish nice enough to serve to guests.
This is a great recipe! I made the recipe as is with no substitutions. I did drain the sauteed veggies before adding to the baking dish to prevent a watery texture. It was delicious and we make it at least once a week!
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