High-Protein Veggie Egg Bake

Bake this over the weekend and you’ve got breakfast sorted for the entire week. It’s a no-brainer — high in protein, packed with veggies, and super forgiving (aka, perfect for using up whatever’s in your fridge). For this recipe, @teenytinybellies used broccoli, carrots, and capsicums, but you can throw in whatever you’ve got on hand. Just whisk up some eggs, toss in your veggies, and let the oven do the rest. Meal prep friendly

Less waste

More time in the mornings Now’s the perfect time to stock up on your pantry essentials — so what are you waiting for? Head to the Farmers Pick Pantry today!

Published
Servings
Serves 3
Prep Time
15m
Cooking Time
30m

Ingredients

Everything for 3 servings

  • 4 large eggs
  • 2 tsps greek yogurt
  • 1/2 cup shredded cheese
  • 1 cup shredded broccoli
  • 1/2 cut grated carrots
  • 1/2 cup diced capsicum
  • 3 slices of turkey (cut into small pieces)
  • salt and pepper to taste

Method

1

Preheat oven to 180°C.

2

Mix the eggs, yogurt, salt and pepper and set aside.

3

Add the veggies into a greased baking dish along with the turkey.

4

Pour the egg mixture on top and give it a mix.

5

Top every thing with shredded cheese and bake for around 25-30 minutes until cooked through and golden from the top.

6

Remove from oven and let cool for 10 minutes before cutting.

7

Serve right away or store in air tight.