Veggie Breakfast Bars (Low Carb)
The breakfast bars are packed with flavor, vegetables and love.
These vegetable packed breakfast bars are my go to meal prep for that healthy low carb delicious lunch, snack or anytime meal. Again, another recipe that is super simple to prep and make. It is few steps but I promise you that they are worth it!
The options for substitutes here are cheddar cheese for the mozzarella and next time I am definitely making this with some sauteed mushrooms and feta cheese.
If you like this recipe you will love my Sausage and Cheese Egg Bake or my Baked Egg Tortilla or my Easy Egg Crunch Wrap. All super delicious and easy to make anytime!
Thank you for swinging by Hungry Happens! If you create this dish or any other, we would greatly appreciate you taking the time to comment and rate the recipe. LOVE YOUR LIFE!
Veggie Breakfast Bars
Ingredients
- 2 tbs olive oil
- 1 onion, diced
- 2 small carrots, diced
- 1 red bell pepper, diced
- 1 tsp Italian herb blend
- salt and pepper to taste
- 2 cloves garlic, minced
- 4 eggs, lightly beaten
- 1 cup milk of choice
- 1½ cups shredded mozzarella (divided)
- 8 oz broccoli, fine chop
Instructions
- Preheat your oven to 400℉. Line a 9×13" pan with parchment paper.
- In a large skillet, heat your olive oil. Add in the onion and saute for 2 minutes. Add in the carrots and bell pepper and cook until they become tender, stirring occasionally, about 5 minutes. Season with the Italian herb blend, salt and pepper to taste. Lastly stir in the garlic for 30 seconds and then remove the pan from the burner.
- In a large bowl, lightly beat your eggs and then add in the milk, 1 cup of the shredded cheese, the sauteed veggies, the chopped broccoli. Season again with a little salt and pepper to taste. Mix it all to combine. Transfer the mixture to your pan and spread out evenly. Sprinkle the remaining shredded cheese evenly on top and bake for 25-30 minutes or until golden brown on top. Slice into 6 equal pieces and serve.
Notes
You can use any vegetable here like mushrooms.
You can use any shredded cheese like cheddar as an alternative to mozzarella.
Nutrition
Calories: 220kcal | Carbohydrates: 9g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 258mg | Potassium: 327mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3439IU | Vitamin C: 37mg | Calcium: 237mg | Iron: 1mg
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Do you recommend frozen chopped broccoli or did you use fresh steamed and chopped?
It sounds delish!
Hi Kathy, I used fresh here but I think you can used thawed frozen here too! Enjoy!
Prepared as described, sans garlic, and was perfect! Thank you!
Hi Melinda, thats awesome glad you liked it!
Hi, I made this and it was delicious. I ended up freezing it but now I’m not sure how long it will keep in the freezer and how to heat it up (or can I eat it cold once defrosted)? I’d be grateful for advice. Thank you!
Thank you so much for all of your wonderful recipes!!!
This recipe turned out as beautiful as in your picture, but most of all, it was delicious ❤️
Hi Diane, thats awesome! Glad you enjoyed the recipe!
Made this last night for my lunch today. Thumbs up Stella. Will definitely be making it again together with the zucchini and Feta slice.
HI Maria, so glad you liked both recipes! Thanks for the kind feedback!
So good!! I added extra veggies and a few extra eggs. Turned out amazing!
Hi Megan, love to hear it and thanks for the kind rating!
How long can i store these bars in the fridge for?
4-5 days in the fridge – air tight container!
It was very good but I am not a fan of the rosemary in the Italian herb blend. Can you recommend a different flavorful spice (or spice combo) to use instead? Thank you!
Hi Kay, you can use any herb you prefer or have an inclination towards.. dried basil, dried oregano or dill.. you can use fresh herbs too like parsley or cilantro!
Super easy and delicious 😋
Hi Julia, thanks for trying the recipe and the kind comment!
Tasty! Made this yesterday, just wondering how many days it will last in the fridge?
Hi Jennifer, it should last 4-5 days in the fridge!
Oh, I love this. I just used this idea as my meal prep for the week. So good!
Hi Caroline – perfect! Glad you enjoyed!
this recipe is Amazing! followed by the directions will definitely be making this again 😋
Hi Jax, thats perfect! Glad you liked the recipe!
I make this frequently with various meats and vegetables and call it Quiche. It is a great dish when you are alone and like ax healthy diet.
I would also put this batter into a waffle maker and make waffles. So delicious. Thank you for the recipe.
Hi Janice, that is a brilliant idea!
I made this and it was delicious! I left out the garlic, as I was preparing for breakfast and sometimes find garlic to be too much first thing in the morning. I just happened to have the exact veggies called for in my fridge, so that’s what I used, but I’m sure you could sub others. I’m going to try and freeze 4 of the pieces…I’ve googled it, it seems that you can do that!
Hi Kim, yes you can freeze these and they are awesome for a healthy breakfast or lunch! Thanks for trying it!
is there a way to lower the saturated fat and the cholesterol in this dish??
Use egg whites only or less yolks; however, those are the healthy fats and egg cholesterol is not as bad as from cakes, cookies, fried foods etc
I often use 2 eggs , plus 2 egg whites. That lowers the SATURATED fat a little. I also like to use Avacado oil, b/c it is high in Omega 3’s….more heart healthy & tasteless.
You ” could ” reduce the amount of cheese a little as well.
are the nutrition facts per slice, or for the whole pan?
Hi Hanah, per slice
Hi Stella! Love your recipes!
Do you know if this freezes well?
Hi Brianna, yes this dish definitely freezes well and thanks for trying out the recipes! <3