Hungry Girl Breakfast Bake
Start your day off right with the hearty and nutritious Hungry Girl Breakfast Bake, a protein-packed dish loaded with vibrant veggies and creamy low-fat cheddar cheese. Perfect for meal prepping or feeding a hungry crowd, this baked egg casserole combines the wholesome goodness of fresh bell peppers, zucchini, spinach, and red onion with the lightness of liquid egg whites and skim milk. Ready in under an hour, with just 15 minutes of prep time, this low-fat, veggie-forward breakfast is ideal for those seeking a healthy start to their morning without sacrificing flavor. Whether served fresh out of the oven or reheated for a quick on-the-go meal, this breakfast bake is a satisfying way to fuel your day.
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Recipe Information
Ingredients
- 8 large Eggs
- 1 cup Liquid egg whites
- 0.5 cup Skim milk
- 2 medium Bell peppers (mixed colors, diced)
- 1 medium Zucchini (diced)
- 2 cups Spinach (chopped)
- 0.75 cup Low-fat cheddar cheese (shredded)
- 0.5 medium Red onion (diced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly coat a 9x13-inch baking dish with cooking spray and set it aside.
In a large mixing bowl, crack the eggs and whisk them together with the liquid egg whites and skim milk until smooth.
Add the salt and black pepper to the egg mixture and stir to combine.
Evenly distribute the diced bell peppers, zucchini, chopped spinach, and red onion across the prepared baking dish.
Pour the egg mixture over the vegetables, ensuring everything is evenly covered.
Sprinkle the shredded low-fat cheddar cheese evenly over the top of the egg and vegetable mixture.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is lightly golden.
Remove the breakfast bake from the oven and let it cool for a few minutes before slicing into 6 equal portions.
Serve warm, or store in an airtight container in the refrigerator for up to 4 days for an easy grab-and-go breakfast.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1522 mg | 507% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 25.8 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1180 mg | 91% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3017 mg | 64% | |
*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.
