Description
These Veggie Breakfast Bars are a low-carb, protein-packed morning treat. Packed with colorful vegetables, eggs, and cheese, they’re perfect for meal prep, quick breakfasts, or a healthy snack on the go.
Ingredients
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- 2 tablespoons olive oil
- 1 onion, diced
- 2 small carrots, diced
- 1 red bell pepper, diced
- 1 teaspoon Italian herb blend
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 4 eggs, lightly beaten
- 1 cup milk of choice
- 1 1/2 cups shredded mozzarella cheese, divided
- 8 oz broccoli, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onions, carrots, red bell pepper, and garlic until tender, about 5–7 minutes. Season with Italian herb blend, salt, and pepper.
- In a large bowl, whisk together eggs and milk. Stir in sautéed vegetables, chopped broccoli, and 1 cup of shredded mozzarella.
- Pour the mixture into the prepared baking dish and smooth the top. Sprinkle remaining ½ cup mozzarella on top.
- Bake for 25–30 minutes, or until the eggs are set and the top is golden brown.
- Allow to cool slightly before slicing into bars. Serve warm or refrigerate for meal prep.
Notes
- Use any milk of choice: dairy, almond, or oat milk.
- Optional: add cooked bacon or sausage for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg