Veggie and Cheese Egg Bake

Eggs are a great source of protein in place of meat at any meal - not just for breakfast. This recipe calls for bell pepper but you could use squash, celery, or other fresh vegetable you have on hand.

300 calories | 13g carbs | 14g fat (12g sat fat) | 12g protein | 455mg sodium | 2g fiber | Serves 6


2 tablespoons butter

1 onion, halved and sliced

1 green pepper, ribs and seeds removed, chopped

1 (15-ounce) can no salt added corn, drained and rinsed (or 1 ½ cups frozen or fresh)

8 eggs, beaten

1 cup milk

1 cup shredded cheese

1 teaspoon chili powder

1/2 teaspoon salt

¼ teaspoon pepper


Pre-heat oven to 400 degrees.

Heat butter in a large oven-proof skillet over medium heat. When butter starts to foam, add onion and cook until soft and starting to brown, about 5 minutes.

Add green pepper, and cook 5 more minutes. Mix in the corn and remove from heat. Meanwhile, in a large bowl, mix together the eggs, milk, cheese, chili powder salt, and pepper.

Pour the egg mixture into the pan.

Place in the oven and cook 40 minutes, until browned and puffy on top and the middle is set. Remove from the oven, allow to cool, and enjoy.

Source: Jackie Schulz