Cheesy Veggie Egg Bake Squares

These Cheesy Veggie Egg Bake Squares are a perfect combination of crispy, golden top and a tender, flavorful interior loaded with shredded vegetables and savory cheese. Whether you need a quick breakfast, healthy snack, or light lunch, these squares offer a balanced bite full of protein, fiber, and comfort. Easy to make and even easier to customize, they’re ideal for meal prep or sharing at brunch.

⏲️ Time

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Ingredients

For the veggie base:

2 cups shredded cabbage

1 large carrot, grated

1 small zucchini, grated and squeezed dry

1/2 red onion, finely chopped

1 tbsp olive oil

Salt & pepper to taste

Optional: chopped parsley or dill for freshness

For the egg batter:

4 large eggs

1 cup plain Greek yogurt (or sour cream)

1/2 cup shredded cheese (cheddar, mozzarella, or feta)

1/2 cup all-purpose flour or almond flour

1 tsp baking powder

Salt to taste

Optional: 1/4 tsp garlic powder or paprika

Instructions

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.

2. Prepare veggies: In a skillet, sauté cabbage, carrots, onion, and zucchini in olive oil for about 5–7 minutes until slightly tender. Season with salt and pepper. Let cool slightly.

3. Layer veggies in the prepared baking dish evenly.

4. Make the batter: In a bowl, whisk eggs, then mix in yogurt, cheese, flour, baking powder, and seasoning.

5. Pour egg batter evenly over the veggie layer. Gently smooth the top with a spatula.

6. Bake for 25–30 minutes or until golden brown and firm in the center.

7. Cool slightly, slice into squares, and serve warm or room temp.

Tips

Add cooked chicken, turkey, or chopped mushrooms for a protein boost.

Use non-dairy yogurt and cheese alternatives for a dairy-free version.

Works great for meal prep — refrigerate up to 4 days.

Nutrition (Per Square, assuming 9 servings):

• Calories: ~140

• Protein: ~9g

• Carbs: ~8g

• Fat: ~8g

• Fiber: ~2g