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Crustless Veggie Egg Bake Recipe

This crustless veggie egg bake recipe is full of nutrition and flavor and you can use whatever vegetables you happen to have on hand! Recipe courtesy Tawnie of Kroll's Korner.

Servings: 8

Active time: 10 minutes

Total time:


  • 2 Tbsp extra virgin olive oil
  • 2 c broccoli, chopped
  • 1 small white onion, chopped
  • 1 medium red bell pepper, chopped with seeds removed
  • 3/4 c sliced mushrooms
  • pinch garlic powder
  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c low-fat Mozzarella cheese, shredded
  • 1/8 tsp dried oregano
  • 1/8 tsp dried basil
  • 1/8 tsp dried thyme
  • salt to taste
  • pepper to taste


  1. Preheat oven to 375°F. In large frying pan over medium heat, add olive oil, broccoli, onion, bell pepper, mushroom, and garlic powder. Sauté until broccoli is tender.
  2. Spray casserole dish with non-stick cooking spray. Spread cooked vegetables in bottom of dish.
  3. In large bowl, whisk the 8 eggs together. Add cheese and seasonings; stir gently to combine.
  4. Pour egg mixture over vegetables and stir to bring some vegetables to top. Bake uncovered for 35 minutes. Enjoy warm!

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 160
Calories from Fat 100
Total Fat 11g (17% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 170mg (7% DV)
4g (1% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 11g
Vitamin A 20%
Vitamin C 70%
Calcium 15%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.