Sheet Pan Roasted Veggie Egg Bake
This Sheet Pan Roasted Veggie Egg Bake is a high-protein, meal prep–friendly breakfast made with roasted vegetables, eggs, and feta. It’s easy to make, flavorful, and perfect for busy mornings.
Servings: 6 servings
Calories: 232kcal
Ingredients
- 1 lb butternut squash peeled and chopped small (454g)
- 1 cup cherry tomatoes halved (140g)
- 1½ cups bell pepper diced (150g)
- 2/3 cup shallot sliced thin (75g)
- 1 Tbsp olive oil 15g
- 2 tsp salt divided
- 1 tsp rosemary
- 1/4 tsp pepper
- 1 cup deli ham chopped (112g)
- 3 cups liquid egg whites 720g
- 2 whole eggs
- 3/4 cup low fat cottage cheese 180g
- 2 frozen garlic cubes or minced cloves
- 1 oz crumbled feta 28g
Instructions
- Preheat the oven to 425°F.
- To a greased sheet pan, add squash, tomatoes, bell pepper, and shallots. Spray the veggies with olive oil and season with half the salt, plus the rosemary and pepper. Roast for 25 minutes.
- While the veggies roast, whisk together the egg whites, eggs, cottage cheese, and garlic.
- Remove the cooked veggies from the oven and lower the oven temp to 350°F. Top the veggies with chopped ham, and pour the egg mixture over the top. Finish with a sprinkling of feta. Bake for 25 minutes or until eggs are set. Let it cool slightly before slicing into squares.
- This is great to prep at the beginning of the week to enjoy as a low-carb breakfast, or to use in breakfast burritos or breakfast sandwiches for a more filling meal!
Notes
GF/DF: This is gluten-free. To keep it dairy-free, you’ll need to swap in a dairy-free yogurt or ricotta in place of the cottage cheese (or skip). You’ll also want to swap in a dairy-free feta. I love the brand Follow Your Heart.
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Nutrition
Serving: 259g (two large squares) | Calories: 232kcal | Carbohydrates: 15.4g | Protein: 24.8g | Fat: 5.7g | Fiber: 2.7g