Garden Veggie Egg Bake Recipe

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Garden Veggie Egg Bake
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  1. 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.
  2. Bake, uncovered, 45-50 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.56 Kcal (2263 kJ)
Calories from fat 200.95 Kcal
% Daily Value*
Total Fat 22.33g 34%
Cholesterol 616.9mg 206%
Sodium 1016.85mg 42%
Potassium 895.32mg 19%
Total Carbs 23.17g 8%
Sugars 19.68g 79%
Dietary Fiber 1.73g 7%
Protein 60.59g 121%
Vitamin C 33.7mg 56%
Vitamin A 0.1mg 4%
Iron 3.9mg 22%
Calcium 531.5mg 53%
Amount Per 100 g
Calories 237.44 Kcal (994 kJ)
Calories from fat 88.27 Kcal
% Daily Value*
Total Fat 9.81g 34%
Cholesterol 270.97mg 206%
Sodium 446.65mg 42%
Potassium 393.27mg 19%
Total Carbs 10.18g 8%
Sugars 8.65g 79%
Dietary Fiber 0.76g 7%
Protein 26.61g 121%
Vitamin C 14.8mg 56%
Iron 1.7mg 22%
Calcium 233.4mg 53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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