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Eggy Veggie Bake

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Breakfast: Eggy Veggie Bake
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INGREDIENTS
Servings: 4
olive oil
sliced halved zucchini
green onions, chopped
sweet onion, thinly sliced
roma (plum) tomatoes, chopped
chopped fresh mushrooms
chopped baby spinach
lemon, juiced
Worcestershire sauce to taste
hot sauce to taste
garlic powder to taste
salt and ground black pepper to taste
liquid egg substitute
shredded Cheddar cheese
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  2. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
  3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
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