Easy Veggie Egg Bake
Try this Easy Veggie Egg Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt + pepper to taste
- 1 small onion diced
- 12 large eggs
- 1 bell pepper diced
- 1 cup milk*
- 1 cup cherry tomatoes (or two large tomatoes chopped)
- 2 cups roughly chopped kale
- 1/2 cup crumbled cheese (i use feta)
- olive oil or butter
- Carbohydrate 19.514 g
- Cholesterol 5076 mg
- Fat 128.39 g
- Fiber 1.87000005245209 g
- Protein 152.17 g
- Saturated Fat 38.47692 g
- Serving Size 1 1 recipe (1543g)
- Sodium 1839.612 mg
- Sugar 17.6439999475479 g
- Trans Fat 20.27852 g
- Calories 1840 calories
Grease a large casserole pan with oil or butter.Preheat oven to 400 degrees F.Add oil to a pan and stir in onion. Cook until translucent (about 3 mins)Add in bell pepper and cook for one more minute.Crack eggs into a large mixing bowl. Whisk well.Add in milk and stir.Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.Let stand for 10 minutes before cutting in.
