Healthy Egg Bake Recipe with Veggies & Swiss Cheese

Mar 15 2022
Life hack: Make yourself a big veggie-loaded egg bake ahead of time. When breakfast time comes around, all you'll need to do is reheat & eat!

Hungry Girl's Healthy Veggie & Swiss Egg Bake Recipe

Print Veggie & Swiss Egg Bake Print

1/4 of pan: 196 calories, 7g total fat (4g sat. fat), 556mg sodium, 6g carbs, 1g fiber, 2g sugars, 25.5g protein

Click for WW Points® value*

Prep: 10 minutes
Cook: 50 minutes


1 1/2 cups chopped mushrooms

1 cup chopped asparagus

1/4 cup light/reduced-fat cream cheese

2 1/2 cups egg whites (about 20 large eggs’ worth) or fat-free liquid egg substitute

4 slices reduced-fat Swiss cheese cut into strips

Optional topping: chopped scallions



1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

1/4 tsp. black pepper


Preheat oven to 375°F. Spray an 8"×8" baking pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, asparagus, and 1/4 cup water. Cover and cook for 5 minutes, or until veggies are tender and water has evaporated.

Transfer veggies to a large bowl, and blot dry. Add cream cheese, and stir to coat.

Add egg whites/substitute and seasonings, and mix well. Transfer to the baking pan.

Bake for 40 minutes. Top with Swiss cheese. Bake until center is firm and cheese has melted, about 5 minutes. Once cool, cover and refrigerate.


Chew on this:

It's the Ides of March (aka March 15th)! You don't need to beware (at least not that we know of), but we do suggest a tasty Caesar salad made with Trader Joe's delicious Vegan Caesar Dressing.

Help your pals make healthy breakfasts—share this recipe ASAP!


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