Sunny Baked Eggs and Vegetables
Breakfast |
Main Dishes |
Vegetarian |
WIC Friendly |
Nut-Free
This colorful, fluffy breakfast dish tastes great any time of day.
6
Servings
60 minutes
Total Time
$0.64
Cost per serving *
| Temperature: | 350 degrees |
| Serving size: | 1 1/3 cups |
| Prep time: | 15 minutes |
| Cook time: | 45 minutes |
| Total time: | 60 minutes |
| Equipment: | Medium square or round baking dish Cutting board Large frying pan Large bowl |
| Utensils: | Knife Mixing spoon Whisk or fork Measuring cups and spoons |
* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.
Nutrition Facts
Recipe PDFIngredients
Non-stick spray
1 tablespoon olive oil OR vegetable oil
1 onion, finely chopped
2 cups vegetables (bell pepper, mushrooms, spinach, grated carrots, zucchini, peas, tomatoes, etc.), finely chopped
6 large eggs
1/2 cup low-fat milk
1/4 teaspoon black pepper
4 slices whole wheat bread, cut in 1/2 inch cubes
1/2 cup cheese, shredded
Instructions
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Preheat oven to 350 degrees.
- Heat oil in a large frying pan over medium heat. Add vegetables and cook for 5-8 minutes, or until tender. Remove from heat and allow to slightly cool.
- Using a whisk or fork, mix together eggs, milk, and black pepper in a large mixing bowl.
- Spray baking dish with non-stick spray. Arrange bread cubes in the bottom of the baking dish and sprinkle with shredded cheese.
- Evenly distribute cooked vegetables on top of the bread and cheese. Pour egg mixture over the top.
- Bake for 45 minutes or until the center is set. Allow to sit for 10 minutes before serving.
Tips
- You can make individual servings by baking in 2 1/4 inch muffin tins (large). Spray each muffin cup or line with bake cup. Add each layer: bread, cheese, cooked vegetables, egg mixture. Cooking time is 15-20 minutes. Eggs are set when still slightly moist in the center. Check with a toothpick. Yield: 12 egg cups.
- This recipe is a pantry buster! Use up any canned vegetables that you have on-hand for this dish, such as black beans, diced tomatoes, corn, or peas.
Featured
Ingredients
Ingredients
What goes in Sunny Baked Eggs and Vegetables?
White Onion
Spinach
Zucchini
Roma Tomatoes
Eggs
Nutritional Information(Per Serving)
CALORIES
200
TOTAL FAT
11g
SODIUM
310mg
TOTAL CARBS
14g
PROTEIN
12g
