Recipe Card
Hook – Quick Description:
A cheesy, veggie-packed egg casserole that’s light, filling, and perfect for Weight Watchers meal prep.
Servings & Timing:
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: ~55 minutes
Yield: 8 servings
Dietary Badges:
🥚 High-Protein
🌱 Vegetarian-Friendly
🌾 Gluten-Free
WW SmartPoints: ~3–4 points per serving (depending on cheese and milk used)
Ingredients (Checklist Style):
10 large eggs (or 6 eggs + 1 cup egg whites for lighter points)
1 cup skim milk (or unsweetened almond milk)
1 cup reduced-fat shredded cheese (cheddar, mozzarella, or blend)
2 cups mixed vegetables (broccoli, peppers, zucchini, spinach, etc.)
½ cup onion, chopped (optional)
1 tsp garlic powder
Salt & black pepper, to taste
Cooking spray
Instructions (Concise & Numbered):
Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until smooth.
Stir in cheese and chopped vegetables.
Pour mixture into prepared dish and spread evenly.
Bake 40–45 minutes, or until center is set and top is golden.
Let cool slightly, then cut into squares and serve.
Additional Notes:
Great eaten warm or cold.
Make it meaty: add lean turkey sausage or diced ham.
Keeps well for meal prep.
Brief Introduction
This WW Veggie Egg Bake Casserole is one of those recipes you’ll keep coming back to. It’s protein-rich, packed with flavor, and works for breakfast, lunch, or dinner. The best part? It makes a big batch that you can slice up and enjoy throughout the week — perfect for meal prep on a WW plan.
Step-by-Step Cooking Guide
Prepping Veggies
Use fresh or frozen veggies.
Sauté watery vegetables (like mushrooms or zucchini) to prevent extra moisture.
Mixing the Egg Base
Whisk eggs + milk until fluffy.
Add garlic powder, salt, and pepper for seasoning.
Baking
Bake until the center is set (no jiggle).
The top should be golden and slightly crispy.
Tip: Let the casserole rest for 5–10 minutes before slicing — it holds together better.
Ingredient Details & Substitutions
Eggs: Swap half with egg whites to lower points.
Cheese: Use reduced-fat to keep it WW-friendly.
Veggies: Broccoli and peppers are great; spinach adds extra nutrients.
Milk: Skim keeps it light, almond milk works for dairy-sensitive eaters.
Variations & Serving Suggestions
Southwest Style: Add black beans, diced tomatoes, and chili powder.
Meat Lover’s: Add lean turkey sausage or chicken breast.
Mediterranean: Spinach, feta, and sun-dried tomatoes.
Serving Ideas:
Pair with fresh fruit for breakfast.
Serve with a side salad for lunch.
Slice into small squares for party appetizers.
Storage & Make-Ahead
Storage: Refrigerate up to 4 days.
Freezing: Wrap slices individually, freeze up to 2 months.
Reheating: Microwave for 1–2 minutes or bake at 350°F for 10 minutes.
Nutrition Facts (Estimated, per 1 of 8 servings)
Calories: ~140 kcal
Protein: 13g
Carbs: 4g
Fat: 7g
WW Points: ~3–4 (varies by ingredients used)
FAQs
Q: Can I make this ahead of time?
A: Yes — bake, cool, and refrigerate. Slice and reheat for quick meals.
Q: Can I use frozen vegetables?
A: Yes — thaw and drain first to prevent excess liquid.
Q: Can I make it dairy-free?
A: Yes — use dairy-free cheese or skip it, and almond milk instead of regular.
Q: How do I make it fluffier?
A: Add ½ tsp baking powder to the egg mix.
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