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Curry Vegetable Egg Bake

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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
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The perfect vegetarian addition to your summer brunch menu, our flavorful Curry Vegetable Egg Bake can be on the table in just 45 minutes.

Angie McGowan Recipe by Angie McGowan
October 29, 2013

Ingredients

1
tablespoon olive oil
1
cup sliced mushrooms
1/4
cup chopped onion
1
cup chopped zucchini
1
cup chopped yellow summer squash
1 1/2
teaspoons curry powder
1/2
cup Original Bisquick™ mix
1
cup milk
6
eggs
1
cup diced tomato

Directions

  • 1 Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
  • 2 Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
  • 3 In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
  • 4 Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

Expert Tips

To save fat and calories, use low-fat milk.

Recipe can be doubled or tripled.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
199.1
% Daily Value
Total Fat
12.9g
20%
Saturated Fat
4.0g
20%
Cholesterol
285.1mg
95%
Sodium
205.4mg
9%
Total Carbohydrate
8.5g
3%
Dietary Fiber
2.3g
9%
Sugars
6.6g
Protein
12.8g
% Daily Value*:
Vitamin C
30%
30%
Calcium
14.50%
14%
Iron
11.50%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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