Spicy Low Carb Veggie Breakfast Bars
Spicy Low Carb 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 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
For the Egg Mixture
- 6 eggs, whisked
- 1/4 cup milk
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup broccoli florets, finely chopped
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch or 9x9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion, carrot, and red bell pepper. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Season the vegetables with salt, black pepper, and red pepper flakes. Remove the skillet from the heat and set aside to cool slightly.
⏱️ 2 min
- 4
In a large bowl, whisk the eggs until well combined. Stir in the milk, 1 cup of shredded mozzarella cheese, finely chopped broccoli florets, and cayenne pepper.
⏱️ 3 min
- 5
Add the slightly cooled sautéed vegetable mixture to the egg and broccoli mixture. Stir everything together thoroughly to ensure all ingredients are evenly distributed.
⏱️ 2 min
- 6
Pour the entire mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
⏱️ 1 min
- 7
Bake for 25 to 30 minutes, or until the breakfast bars are golden brown on top and set in the center. A knife inserted into the center should come out clean.
⏱️ 30 min•🌡️ 375
- 8
Remove the baking dish from the oven and let it cool for 5-10 minutes before lifting the parchment paper to transfer the bars to a cutting board. Cut into individual bars and serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Low Carb 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 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
For the Egg Mixture
- 6 eggs, whisked
- 1/4 cup milk
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup broccoli florets, finely chopped
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch or 9x9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion, carrot, and red bell pepper. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Season the vegetables with salt, black pepper, and red pepper flakes. Remove the skillet from the heat and set aside to cool slightly.
⏱️ 2 min - 4
In a large bowl, whisk the eggs until well combined. Stir in the milk, 1 cup of shredded mozzarella cheese, finely chopped broccoli florets, and cayenne pepper.
⏱️ 3 min - 5
Add the slightly cooled sautéed vegetable mixture to the egg and broccoli mixture. Stir everything together thoroughly to ensure all ingredients are evenly distributed.
⏱️ 2 min - 6
Pour the entire mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
⏱️ 1 min - 7
Bake for 25 to 30 minutes, or until the breakfast bars are golden brown on top and set in the center. A knife inserted into the center should come out clean.
⏱️ 30 min•🌡️ 375 - 8
Remove the baking dish from the oven and let it cool for 5-10 minutes before lifting the parchment paper to transfer the bars to a cutting board. Cut into individual bars and serve warm.
⏱️ 10 min