Egg and Veggie Bake

Egg and Veggie Bake

Nutritional Information

Serves 6

Nutritional Value per serving; Calories 229, Fat 2g, Protein 12.3g, Carbs 10.9g



1 large sweet potato, sliced

6 whole eggs

8 egg whites

1 1/2 cups fresh spinach

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 sweet onion, chopped

2 cloves garlic, minced

2 Roma tomatoes, diced

1/4 cup light Mozzarella cheese, shredded

Sea salt & pepper, to taste


1/3 cup coconut oil



Preheat oven to 400F.

Grease the bottom of your bakeware.

Arrange potatoes in a single overlapping layer at the bottom of the pan. Top with coconut oil.

Sprinkle with salt and pepper & roast for 15-20 minutes.

Meanwhile, prepare your vegetables & whisk your eggs.

Reduce oven to 375F and remove pan from oven.

Layer the garlic, onions and spinach over the layer of potatoes.Season with salt and pepper.

Continue layering peppers, tomatoes and cheese.

Pour the eggs over top distributing evenly.

Sprinkle again with salt, pepper and paprika.

Bake for 30 minutes or until eggs are cooked through.


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