Roasted Vegetables Egg Bakes Easy Recipe

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Roasted Veggie Egg Bakes
Roasted Veggie Egg Bakes

⅙th of recipe (2 egg bakes): 122 calories, 3g total fat (2g sat fat), 384mg sodium, 7g carbs, 1g fiber, 3g sugars, 15.5g protein You’ll Need: large baking sheet, 12-cup muffin pan, nonstick spray, large bowl, whisk Prep: 20 minutes • Cook: 40 minutes


  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 cup chopped zucchini
  • ¼ teaspoon each salt and black pepper
  • 2½ cups (about 20) egg whites
  • 2 tablespoons fat-free plain Greek yogurt
  • ¾ cup shredded reduced-fat cheddar cheese
  • ¼ cup chopped fresh basil
  • Optional topping: Clean & Hungry Salsa (recipe and store-bought alternatives)


  1. Preheat oven to 400 degrees. Spray a large baking sheet and a 12-cup muffin pan with nonstick spray.
  2. Lay veggies on the baking sheet, evenly spaced. Season with salt and black pepper.
  3. Bake for 10 minutes.
  4. Stir/rearrange veggies. Bake until softened and lightly browned, about 10 more minutes.
  5. Remove baking sheet from oven, and reduce heat to 350 degrees.
  6. In a large bowl, whisk egg whites with Greek yogurt until mostly smooth. Add cheese, basil, and cooked veggies. Stir to mix.
  7. Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.) 8. Bake until firm and cooked through, about 20 minutes.

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