Low Carb & Low Cost Easy Leftover Veggies Egg Bake #Recipe

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Last week, I shared my tips for meal planning, and how much it helps my family save money and stay organized. This week, I'm back with another tip to help you stay organized, save money, save time, and best of all- use up your leftovers! We're still in a bit of a back-to-school shakeup. Day to day, we're not sure if we'll all be home together, if I'll have one kiddo in class at school, one at home, or what! It's our modern-day normal, until further notice. Like many of you, I am trying to keep things at home as organized as possible, which means that I have gotten my rear into gear over the past few weeks to make that happen.

Using up leftovers is one of the best ways we can save time and money. You don't have to be a 5-Star Chef to come up with easy, delicious dishes your family will love!

Today, I'm sharing my Easy Leftover Veggies Egg Bake with you. This is a go-to recipe that I like to throw together the morning of or night before, and bake at my leisure. It provides a really yummy egg bake (no crust, so it's virtually low-carb), packed with protein and good for you veggies!

Easy Leftover Veggies Egg Bake

You Will Need:

* 5 large eggs, beaten
* 1/4 cup heavy cream or half and half
* 1/4 cup grated sharp cheddar cheese
* 1/4 cup grated parmesan cheese
* 1 cup leftover veggies (can be whatever you have on hand)
* Salt and pepper to taste

Directions:

Pre-heat the oven to 350 degrees.
Lightly grease an 8 x 8 baking dish (this one is my favorite)

Pour the beaten eggs and cream into the baking dish. I like to lightly whisk them together in the dish to save on dirtying extra bowls.

Sprinkle the egg mixture with salt and pepper (I like to use crushed red pepper for a little kick).

Evenly add veggies to the baking dish. I last used leftover steamed broccoli in my egg bake, but you can use whichever veggies you have at home.

Top with cheeses, sprinkled evenly over the baking dish. Again, you can use whichever cheeses you have on hand- you don't have to use the cheeses I did. I like to use a mixture of different cheeses for a flavor explosion!

Bake for 20 - 25 minutes or until egg mixture is completely cooked through and cheeses begin to bubble.

Let stand for about 5 minutes. Slice & serve!

Hello, gorgeous! This egg bake is so tasty, and costs very little $ to make. You can throw this together the night before, refrigerate it, and pop it into the oven for a fresh bake in the morning. You can even bake it the night before and warm it up. The egg bake should keep for 4-5 days in the fridge, and you can adjust the recipe to make a 9 x 13 to feed more people.

This keeps us super on track during busy mornings. I can slice a piece of this yummy egg bake, pop it into the microwave, and heat for 30 seconds. Instant breakfast! Quick, delicious, low carb & low cost!

Ready to make it? Add this easy recipe to your recipe box this week and give it a try! Which veggies do you have sitting in your fridge that need to be used up? I can't wait to hear which veggies you'll use in your egg bake.

Love this recipe? Pin it for later!

Did you try this one?

Drop me a comment below & let me know if you liked it!

Wishing you a delicious week!