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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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
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil or nonstick spray.
Step 2
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.
Step 3
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.
Step 4
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
Step 5
Stir the sautéed vegetables into the egg mixture, followed by the shredded cheddar cheese.
Step 6
Pour the mixture evenly into the prepared baking dish and gently smooth the top with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the egg is fully set and the top is lightly golden.
Step 8
Remove the breakfast bake from the oven and let it cool for 5 minutes before slicing into squares.
Step 9
Serve warm and enjoy!
Nutrition Facts
| Serving size | (1187.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1426.0 |
| Total Fat 89.2g | 0% |
| Saturated Fat 35.4g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 1592.8mg | 0% |
| Sodium 4667.4mg | 0% |
| Total Carbohydrate 61.9g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 32.5g | |
| Protein 84.7g | 0% |
| Vitamin D 381.7IU | 0% |
| Calcium 955.3mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2302.4mg | 0% |
Source of Calories