Egg and Veggie Bake - Dinner
Fluffy eggs are baked with fresh vegetables and cheese for a colorful, wholesome dinner that’s as good for breakfast as it is for supper.
Servings: 5 servings
Ingredients
- 1 tbs olive oil
- 8 oz white mushrooms sliced
- 1 green bell pepper diced
- 12 eggs
- ½ tsp salt
- ½ tsp pepper
- ¼ cup water or milk
Instructions
- Preheat oven to 350 degrees F.
- To a skillet over medium heat add the olive oil once hot add the mushrooms and diced bell pepper. Suate until the vegetables are soft.
- To a large bowl crack your 12 eggs in add the, salt, pepper, and water. Whisk well to scramble the eggs.
- Grease a casserole dish with non-stick spray.
- Pour the egg mixture into the casserole dish. Pour the softened vegetables over the eggs.
- Bake for 17-25 minutes or until the egg has set. Enjoy!
Video
Nutrition
Calories: 191kcal | Carbohydrates: 3g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 393mg | Sodium: 386mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 659IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 2mg
