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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Could I prep this the night before and then pour and bake the next morning?
Thanks – it looks awesome!
Hi Carmen – yes you can!
Could I prepare this mixture the night before and bake the next morning? It looks so good!
Very nice. Thank you
I made this recipe for breakfast today, using cheddar instead of mozzarella. It was absolutely delicious and so hearty! Thank you!
Absolutely delicious! Veggies – added mushrooms and substituted zucchini for the red pepper. Used 6 eggs instead of 4. Cheeses – a little mozzarella, Mexican blend and Gruyere on top. And I added 6 slices of crumbled bacon. I prepped the veggies the day before to save time in the morning.
Stella!!! Thank you so much for this recipe!! My husband & I really really enjoyed it!!! The only milk we had was coconut milk, I used 1/2 cup & 1/2 cup veggie broth!! It turned out yummy!! 🤤
I made these veggie breakfast bars and they were absolutely delicious!!!
Could you add a little bit of diced potatoes to this to make it a little bit hardier and to go further?
would spinach work in place of broccoli? btw, I’ve tried many of your recipes and loved them all!
Silly question but what baking pan are you using? I have only glass casserole dish. Can I use parchment paper on the glass casserole dish?
This was excellent!!
Hi Renza, glad you tried it and liked it! <3
I love your recipes! If you had a book I would sooo buy it.
Can you recommend an egg substitute?
I look forward to making this recipe!
Hi Sahib, the eggs are the main ingredient here.. not sure what else would work…
Excellent recipe!! I make this ahead of time then freeze it in slices to bring to work! Big improvement to my usual pb&j sandwiches!
thanks!
John
HI John, That’s so awesome – I’m so glad you liked the recipe! And thanks for the glowing review!
I love it
Hi Celeste, happy you enjoyed the recipe! Thanks for the kind feedback!
So delicious!!! My husband liked it too! I’ve made several of your recipes, loved every one.
Hi Christine, YAY! Glad you both liked the recipe! Thanks for taking the time to come back and rate it <3