Roy’s Light Veggie Breakfast Bake

6 servings 0 better Balance Bites/Blue Points (see notes)

Calories 188 Fat 5.7g Carbs 16.1g Fiber 5g Protein 20.4g

Ingredients (see notes)

· Cooking spray

· 3 cups bite-sized broccoli florets, about 1/2 lb

· 12 stalks of asparagus, cut into 1” pieces, woody stems removed

· 1 red pepper, diced

· 1 onion, diced

· 1 tsp salt, divided

· 3/4 tsp black pepper, divided

· 2 zucchinis/summer squash, sliced lengthwise into quarters, then into 1/2” pieces

· 12 cherry or grape tomatoes, halved

· 6 eggs

· 1/4 cup Greek yogurt

· 1 tsp minced garlic, about 1 clove

· 1 tsp dried thyme

· 3/4 cup fat-free mozzarella cheese

· 3/4 cup fat-free cheddar cheese

Directions

1. Preheat the oven to 400°F. Coat a 13”x18” baking sheet with cooking spray. (see notes)

2. Spread the broccoli florets, asparagus, red pepper, and onion onto the baking sheet and sprinkle with 1/2 tsp of salt and 1/4 tsp of pepper. Stir to mingle the veggies and coat with the seasoning.

3. Bake for 10 minutes. Then add the zucchini/squash, stir to incorporate, then bake another 5-6 minutes. Remove from the oven, spread the cherry tomatoes evenly across the top, and allow to cool slightly as you prepare the eggs.

4. While the other veggies cool, whisk the eggs with the yogurt, garlic, thyme, and remaining salt and pepper. Pour evenly over the veggies on the baking sheet.

5. Sprinkle both cheeses evenly over the eggs and veggies and coat with cooking spray to aid melting. Put it back into the oven and bake for 15 minutes.

6. Allow it to cool about 5 minutes before cutting it into your preferred serving size.

Notes

· I made this to serve 6, but you can easily alter that depending on your needs.

· Feel free to play around with the veggies, selecting those you prefer or have on hand.

· You can increase the eggs, if you’d like to bulk up this dish with more protein.

· Swap out one of the cheeses for 1/2 cup of fat-free feta.

· You could bake this in a 13”x9” baking dish, but you will need to bake it slightly longer.

· If you’d prefer, feel free to add some cooked bacon or sausage or some ham or Canadian bacon. Sprinkle the meat on top before adding the eggs.

· Refrigerate up to 5 days. To reheat, microwave 30 seconds to 1 minute.