Veggie Egg Bars

In continuing with my bar theme (try these oatmeal bars or these even fancier oatmeal bars), I thought I would do one for those that maybe don’t want or can’t have grains.  And we can all use more vegetables in our life, right?

Right. Veggie Egg Bake | Life Healthfully Lived

Full disclosure: while this is a GREAT breakfast option, I came up with these when I needed to clean out the fridge for dinner.  I do a lot of cleanout meals where I throw random things into a bowl/pan/casserole and call it food.  About 70% of the time it turns out pretty tasty.

We won’t mention the other 30%.

These egg bars fell into the pretty tasty category and I loved how simple they were.  In fact, I made the mixture in the morning and then stuck it in the fridge all day and cooked it up when I got home from work that night.  Dinner was ready in less than 30 minutes which is always a good thing. Veggie Egg Bake | Life Healthfully Lived

I used the vegetables I had at my disposal, but you can use anything you have.  I encourage you to use leftovers so that they don’t go to waste and you don’t have to run out and buy new vegetables.  I also added chicken sausage to this, but you can leave that out if you want to make a vegetarian version.  You could also add in cheese if you’re a dairy fan.

Pretty much the options are endless!

Make this for a quick weeknight dinner or put it in your weekend meal prep and have a quick breakfast ready for the rest of the week!

Veggie Egg Bars- makes 8 bars Veggie Egg Bake | Life Healthfully Lived

For 1 bar no meat or cheese- Calories: 78 Total Fat: 3.9g Carbs: 4.2g Fiber: 1.1g Protein: 6.68g

  • 6 whole eggs
  • 3 egg whites
  • 1/2 cup spinach or other green (I used frozen spinach and thawed it)
  • 1 cup red, yellow, or green bell peppers (again, I used a frozen mix and just thawed them)
  • 1/2 cup onion, diced
  • 2 cloves garlic
  • 1 sliced chicken sausage OR any type of meat you would like, optional
  • 1 cup shredded cheese, optional
  • 2 tablespoons fresh cilantro or parsley (I used cilantro)
  1. Preheat the oven to 425 and lightly oil an 8 x 8 baking dish and set aside.
  2. Place the eggs and egg whites in a large bowl and whisk.  Add the garlic and the cilantro/parsley.  If you have an immersion blender, blend this all together.  You can also use a regular blender.
  3. Add the vegetables and meat (if using) and about half the cheese (if using) and mix together well in the egg mixture.
  4. Pour this into the 8 x 8 dish.  Cover with aluminum foil and bake for 20 minutes.  Remove the dish and take off the foil.  Add the rest of the cheese to the top and then bake for another 10 minutes until the eggs are set and the cheese is melted.
  5. Let the dish cool for about 5 minutes and then cut into bars. Veggie Egg Bake | Life Healthfully Lived

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