Breakfast Bake Without Potatoes
Start your morning right with this wholesome and flavorful Breakfast Bake Without Potatoes, a lighter take on the classic breakfast casserole. Packed with protein-rich eggs, vibrant fresh vegetables like zucchini, red bell pepper, and spinach, and a touch of creamy cheddar cheese, this dish is as nutritious as it is satisfying. Perfect for those seeking a low-carb breakfast option, this bake skips the potatoes while still delivering plenty of hearty, comforting flavors. Effortlessly prepared in under an hour, this recipe combines sautéed vegetables with a savory egg mixture, baked to golden perfection. Serve it warm for a cozy family breakfast or meal prep it ahead of time for easy, grab-and-go slices throughout the week. Whether you're following a low-carb diet or looking to add more veggies to your morning routine, this breakfast bake is sure to become a favorite!
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cups milk
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 cups, fresh spinach
- 1 cup, shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil or nonstick spray.
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for 3-4 minutes until they soften.
Add the diced zucchini to the skillet and cook for another 3-4 minutes. Stir in the fresh spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
Stir the sautéed vegetables into the egg mixture, followed by the shredded cheddar cheese.
Pour the mixture evenly into the prepared baking dish and gently smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the egg is fully set and the top is lightly golden.
Remove the breakfast bake from the oven and let it cool for 5 minutes before slicing into squares.
Serve warm and enjoy!
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 4667 mg | 203% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 32.5 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 955 mg | 73% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
