Low Carb Chicken & Veggie Breakfast Bars
Low Carb Chicken & Veggie Breakfast Bars
Ingredients
For the Sautéed Vegetables
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 carrot, diced
- 1/2 red bell pepper, diced
- 2 garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional, for spicy version
For the Egg Mixture
- 6 eggs, whisked
- 1/4 cup milk
- 1 cup shredded mozzarella cheese, for egg mixture
- 1/2 cup shredded mozzarella cheese, for topping
- 1 cup broccoli florets, finely chopped
- 1 chicken leg piece, cooked and shredded
- 1/4 teaspoon cayenne pepper, optional, for spicy version
Instructions
- 1
Preheat oven to 375°F. Line an 8x8 or 9x9 inch baking dish with parchment paper, ensuring an overhang on the sides for easy removal of the baked bars.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium heat. Add diced yellow onion, carrots, and red bell pepper. Sauté for 5 to 7 minutes until they begin to soften. Add minced garlic and cook for an additional 1 minute until fragrant. Season with salt and black pepper. If making the spicy version, stir in red pepper flakes. Remove skillet from heat and set aside to cool slightly.
⏱️ 15 min
- 3
In a separate large bowl, whisk eggs with milk. Fold in 1 cup of the shredded mozzarella cheese, finely chopped broccoli florets, the cooked and shredded chicken leg piece, and the slightly cooled sautéed vegetables. If making the spicy version, stir in cayenne pepper.
⏱️ 5 min
- 4
Pour the combined egg, chicken, and vegetable mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top. Bake for 30 minutes, or until the eggs are set and the cheese on top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375
- 5
Once baked, allow the breakfast bars to cool slightly before cutting into individual bar-shaped portions. Serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Low Carb Chicken & Veggie Breakfast Bars
Ingredients
For the Sautéed Vegetables
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 carrot, diced
- 1/2 red bell pepper, diced
- 2 garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional, for spicy version
For the Egg Mixture
- 6 eggs, whisked
- 1/4 cup milk
- 1 cup shredded mozzarella cheese, for egg mixture
- 1/2 cup shredded mozzarella cheese, for topping
- 1 cup broccoli florets, finely chopped
- 1 chicken leg piece, cooked and shredded
- 1/4 teaspoon cayenne pepper, optional, for spicy version
Instructions
- 1
Preheat oven to 375°F. Line an 8x8 or 9x9 inch baking dish with parchment paper, ensuring an overhang on the sides for easy removal of the baked bars.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium heat. Add diced yellow onion, carrots, and red bell pepper. Sauté for 5 to 7 minutes until they begin to soften. Add minced garlic and cook for an additional 1 minute until fragrant. Season with salt and black pepper. If making the spicy version, stir in red pepper flakes. Remove skillet from heat and set aside to cool slightly.
⏱️ 15 min - 3
In a separate large bowl, whisk eggs with milk. Fold in 1 cup of the shredded mozzarella cheese, finely chopped broccoli florets, the cooked and shredded chicken leg piece, and the slightly cooled sautéed vegetables. If making the spicy version, stir in cayenne pepper.
⏱️ 5 min - 4
Pour the combined egg, chicken, and vegetable mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top. Bake for 30 minutes, or until the eggs are set and the cheese on top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375 - 5
Once baked, allow the breakfast bars to cool slightly before cutting into individual bar-shaped portions. Serve warm.
⏱️ 10 min