How many times have you raced out the door hungry on a weekday morning? You grab a doughy pastry with your drive-through coffee or forage for a glovebox granola bar while stopped at a red light – and you’re cranky until lunch. No more! These batch-baked omelet squares are a healthy and satisfying way to fuel up in a hurry. Make them at night or on the weekend in under 30 minutes and enjoy a savory protein- and veggie-filled breakfast that sticks. You’ll be a happy believer that small morning victories set a good tone for the rest of the day.
Baked Veggie Omelet Squares
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 150 kcal
Ingredients
- 12 large eggs
- 1 cup diced roasted red peppers or red bell pepper
- 1 cup finely chopped zucchini
- 1/2 cup finely chopped black olives
- Salt to taste
- Pepper to taste to taste
Instructions
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Preheat oven to 350 degrees F.
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In large bowl, beat eggs; add all ingredients and whisk together.
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Pour mixture into 9x9-in. baking dish.
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Bake for 18-20 minutes. Slice into six squares.
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Refrigerate portions up to 4 days. Reheat in microwave.
Recipe Notes
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Nutrition Facts
Baked Veggie Omelet Squares
Amount Per Serving
Calories 150
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 327mg109%
Sodium 621mg26%
Potassium 214mg6%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 682IU14%
Vitamin C 15mg18%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.