Easy Breakfast Bake


Easy Breakfast Bake

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Crust topped with cheese and sliced black olives on a white plate

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3.25 out of 5 stars
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4 ratings

Recipe Data


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Servings and Ingredients

Serves 6
½ c. diced yellow bell pepper
½ c. chopped onion
4 Hy-Vee large eggs
4 Hy-Vee egg whites
½ c. Hy-Vee nonfat milk
4 oz. shredded reduced-fat Cheddar cheese (1 c.)
¼ c. Hy-Vee sliced black olives
6 slice(s) Hy-Vee Bakery whole-wheat bread


  1. Preheat oven to 350 degrees. Coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add bell pepper and onion; cook and stir until tender. Remove from heat; set aside.
  2. In a large bowl whisk together whole eggs, egg whites, milk, Cheddar, olives, and salt and pepper to taste. Stir in bell pepper mixture.
  3. Coat a 2-quart baking dish with nonstick cooking spray. Layer bread slices in dish; pour egg mixture over bread. Bake 30 to 45 minutes or until a knife inserted into the center comes out clean. Cut into squares and serve immediately.

Nutrition facts


210 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 135mg
  • Sodium: 415mg
  • Total Carbohydrates: 18g
  • Protein: 15g

Recipe Source:

Try-Foods International.