Recipe Card
Hook – Quick Description:
A light, fluffy, golden egg bake loaded with veggies and cheese — zero crust, all flavor! Perfect for a WW-friendly breakfast, brunch, or even dinner.
Servings & Timing:
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes
Yield: 6 servings
Dietary Badges:
🥚 High-Protein
🌱 Vegetarian-Friendly
🌾 Gluten-Free
WW SmartPoints: ~2–3 per slice (depending on cheese used)
Ingredients (Checklist Style):
Eggs (6–8 large)
Skim milk (or unsweetened almond milk)
Fat-free or reduced-fat shredded cheese (cheddar, mozzarella, or blend)
Cooked green veggies (peas, spinach, zucchini, or green beans)
Onion, chopped (optional)
Garlic powder or onion powder
Salt & black pepper
Cooking spray or light olive oil
Instructions (Concise & Numbered):
Preheat oven to 375°F (190°C). Lightly spray or grease a round baking dish or cake pan.
In a bowl, whisk eggs, milk, salt, pepper, and seasonings until smooth.
Stir in cheese and cooked veggies.
Pour mixture into prepared dish.
Bake 35–40 minutes, until golden brown and center is set.
Let cool 5 minutes before slicing into wedges.
Additional Notes:
Can be served warm or cold.
Great for meal prep — reheats well.
Add diced turkey bacon or lean ham for extra protein without many points.
Brief Introduction
This WW Crustless Veggie Egg Bake is everything you want in a healthy, filling breakfast — fluffy eggs, melty cheese, and tender veggies baked into a golden round. It feels indulgent, but it’s light, protein-packed, and perfectly portioned for Weight Watchers.
Step-by-Step Cooking Guide
Mixing the Egg Base
Whisk eggs + milk for a fluffy texture.
Season with garlic powder, onion powder, salt, and pepper.
Adding the Fillings
Fold in cooked veggies and cheese.
Stick with green veggies for a pretty color pop, but any combo works.
Baking
Bake at 375°F until center is firm and top is golden.
Cool slightly before slicing to hold shape.
Tip: Use a springform pan or cake pan for that tall, bakery-style look (like in your photo).
Ingredient Details & Substitutions
Eggs: Use whole eggs or a mix of whole eggs + egg whites to lower points.
Cheese: Reduced-fat keeps it WW-friendly.
Veggies: Swap in mushrooms, peppers, or broccoli — whatever’s on hand.
Milk: Skim or unsweetened almond milk keeps calories low.
Variations & Serving Suggestions
Meaty Option: Add diced turkey sausage, chicken breast, or lean ham.
Spicy Kick: Mix in jalapeños or red pepper flakes.
Mediterranean Style: Add feta cheese, spinach, and sun-dried tomatoes.
Serving Ideas:
With a side salad for brunch.
On whole-wheat toast for a hearty meal.
Cold slices for a quick grab-and-go snack.
Storage & Make-Ahead
Storage: Refrigerate up to 4 days.
Freezing: Slice into portions, wrap, and freeze up to 2 months.
Reheating: Microwave or oven reheat until warmed through.
Nutrition Facts (Estimated, per slice, 6 servings)
Calories: ~120 kcal
Protein: 12g
Carbs: 3g
Fat: 6g
WW Points: ~2–3 (varies by cheese and milk choice)
FAQs
Q: Can I make this dairy-free?
A: Yes — skip the cheese and use almond milk. It’ll be lighter but still fluffy.
Q: Can I make mini versions?
A: Absolutely — bake in muffin tins for 15–18 minutes.
Q: Can I eat this cold?
A: Yes! It tastes great chilled and makes a quick snack.
Q: Do I need to pre-cook veggies?
A: Yes — sauté or steam to remove moisture, so the bake doesn’t turn watery.
- Keto Creamy Spinach-Stuffed Mushrooms - September 10, 2025
- Two Point Chocolate Chip Cookies - September 10, 2025
- Keto Lemon Yogurt Cake - September 10, 2025