Curry Vegetable Egg Bake Recipes

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GARDEN VEGGIE EGG BAKE



Garden Veggie Egg Bake image

Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they're baked into this cheesy, nutrition-packed egg dish. -JoAnne Wilson, Roselle Park, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

5 large eggs
2 cups egg substitute
1/2 cup 2% cottage cheese
1/3 cup shredded pepper jack cheese
1/3 cup shredded cheddar cheese
1/4 cup grated Romano cheese
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 medium zucchini, chopped
2 cups fresh broccoli florets
2 cups coarsely chopped fresh spinach
1/2 cup shredded carrots
1/2 cup cherry tomatoes, quartered

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

CURRY VEGETABLE EGG BAKE



Curry Vegetable Egg Bake image

The perfect vegetarian addition to your summer brunch menu, our flavorful Curry Vegetable Egg Bake can be on the table in just 45 minutes.

Provided by Angie McGowan

Categories     Breakfast

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 cup sliced mushrooms
1/4 cup chopped onion
1 cup chopped zucchini
1 cup chopped yellow summer squash
1 1/2 teaspoons curry powder
1/2 cup Original Bisquick™ mix
1 cup milk
6 eggs
1 cup diced tomato

Steps:

  • Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
  • Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
  • In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
  • Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

Nutrition Facts : ServingSize 1 Serving

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