Protein Packed Egg Bake With Leftover Veggies Recipe

Name: Protein Packed Egg Bake With Leftover Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 3 large egg whites; ½ cup fat-free cottage cheese; 2 tablespoons Greek yogurt; 1 cup broccoli floret; 12 vidalia onion, chopped; ½ cup red bell pepper, chopped; ½ cup yellow bell pepper, chopped; 3 slices prosciutto, torn into pieces; 1 tablespoon Worcestershire sauce; seasoning salt; pepper

Servings: persons

4 large eggs
3 large egg whites
½ cup fat-free cottage cheese
2 tablespoons Greek yogurt
1 cup broccoli floret
12 vidalia onion, chopped
½ cup red bell pepper, chopped
½ cup yellow bell pepper, chopped
3 slices prosciutto, torn into pieces
1 tablespoon Worcestershire sauce
seasoning salt
pepper

1
Preheat oven to 350.
2
Spray 8x8 baking dish with cooking spray.
3
Add chopped veggies to dish.
4
Mix eggs, egg whites, cottage cheese, yogurt and worcestershire sauce together.
5
Pour over veggies.
6
Top with seasoning salt and pepper to taste.
7
Cover with foil and bake 20 minutes until edges are set.
8
Uncover, top with prosciutto and bake for 10-15 more minutes until eggs are set in the middle and prosciutto crisps up.
9
Enjoy!

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large eggs, 3 large egg whites, ½ cup fat-free cottage cheese, 2 tablespoons Greek yogurt, and more.

Yes, Protein Packed Egg Bake With Leftover Veggies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Protein Packed Egg Bake With Leftover Veggies

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