Cheesy Garden Vegetable Egg Bake
With peppers, onions, mushrooms, carrots, and spinach, this garden vegetable egg bake is full of veggies (and cheese!) for a protein packed breakfast!
- 6 large eggs
- 6 egg whites or ¾ cup of liquid egg whites
- ¾ cup whole milk
- ¾ cup ricotta
- ⅓ cup mozzarella shredded
- 1 cup white or yellow onion diced
- 1 cup white or button mushrooms diced
- 1 large carrot diced, about one cup
- 1 red bell pepper diced
- 1 cup spinach* chopped
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- splash of oil for sauteeing veggies
Preheat your oven to 350F.
Heat a saucepan on medium heat. Add a splash of olive oil. Saute your diced onions, carrot, mushrooms, bell pepper, and spinach for about 10 minutes, or until vegetables are slightly tender.
In a large mixing bowl, beat your eggs. Add egg whites, milk, ricotta, garlic powder, onion powder, salt and pepper. Mix well.
Once your vegetables are done, let them cool for a few minutes and then add them to the bowl with the egg mixture.
Grease a 9x13 baking dish. Pour in the egg and vegetable mix. Top with the shredded mozzarella cheese.Bake for 45 minutes or until the center is set and doesn't jiggle when you shake it. Cut into slices and serve!
*If you use frozen spinach, be sure to defrost it first and absorb some of the moisture with a paper towel or cloth. Otherwise, your egg bake could get soggy.
Keeps in the fridge for 5-7 days.