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5
from 1 vote
Vegetable and Cheese Overload Breakfast Bake
This Vegetable and Cheese Overloaded Breakfast Bake is a wonderful way to start the day. Easy breakfast dish loaded with sauteed veggies, cheese and a pinch of cayenne pepper for some heat.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
American
Servings:
4
Calories:
318
kcal
Author:
Lyuba Brooke
Ingredients
1
Tbsp
vegetable oil
1
shallot
diced
1
medium carrot
shredded
1
cup
broccoli florets
1
medium tomato
seeded and diced
1
small bell pepper
diced
salt
fresh cracked pepper
6
eggs
3
Tbsp
sour cream
salt
1/2
tsp
paprika
Pinch
cayenne pepper
1 1/2
cups
shredded triple cheddar cheese
Instructions
Preheat a medium (oven safe) skillet with vegetable oil over medium heat. Add onion, carrot and broccoli. Saute for a couple of minutes.
Add tomatoes and bell pepper. Add salt and fresh cracked pepper, mix and cook until vegetables are softened.
Preheat oven to 350.
While veggies are cooking, whisk eggs, sour cream, salt, cayenne and paprika until all smooth.
Spread cheese over veggies and pour egg over the top. Shake the skillet gently to spread the mixture.
Place skillet in the oven and bake for 15-18 minutes.
*Optional: serve with a dollop of sour cream.
Nutrition
Calories:
318
kcal
|
Carbohydrates:
9
g
|
Protein:
20
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.03
g
|
Cholesterol:
293
mg
|
Sodium:
395
mg
|
Potassium:
418
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
4837
IU
|
Vitamin C:
64
mg
|
Calcium:
369
mg
|
Iron:
2
mg