This Green Vegetable Egg Bake is high in protein and fiber, and loaded with micronutrients from the vegetables. It has whole eggs, egg whites, feta, broccoli, spinach, garlic, and edamame. A great meal prep breakfast!
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Why You’ll Love Green Vegetable Egg Bake
Egg bakes are great for meal prep and to make sure you start your day with a high protein breakfast. This Green Vegetable Egg Bake has 34 grams of protein from eggs, egg whites, edamame, and feta.
It is also high in fiber with 6 grams per serving. Edamame, broccoli, and spinach make it high in fiber to help you feel fuller longer. Pair the egg bake with fruit on the side for more carbs for energy and extra fiber.
Bake it directly in meal prep containers so it is already divided into servings ready for the week. Here are my favorite meal prep containers that I have baked in the oven too many times to count and they still look great!
Ingredients
- Olive oil: healthy oil to sauté vegetables and grease meal prep containers.
- Garlic: for flavor and antioxidants.
- Broccoli: high fiber vegetable that also provides vitamins C and K, and folate.
- Spinach: packed with vitamins A and K, folate, and iron.
- Edamame: high in fiber and adds extra protein. Find shelled edamame in the freezer section.
- Eggs: protein source plus provides lots of nutrients, including choline, selenium, and the antioxidants lutein and zeaxanthin.
- Egg whites: add more protein with the whole eggs without the extra fat.
- Feta: for flavor and extra protein. You can also use another cheese if you prefer or mix in cottage cheese.
- Black pepper: to season. You could also mix in everything bagel seasoning or garlic powder if you wanted.
How to Make Green Vegetable Egg Bake
In a large skillet over medium heat, warm olive oil. Then, add garlic and cook for about 30 seconds before adding broccoli, spinach, and edamame. Cook until broccoli softens, about 5-8 minutes. Remove from heat.
Preheat oven to 375°F. Place 4 oven-safe glass meal prep containers on a large sheet pan. Lightly coat with oil. Evenly divide green vegetable mixture into each container. Next, whisk eggs and egg whites. Either mix all at once and evenly divide into containers or whisk 2 whole eggs and ¼ cup egg whites to go into each container.
Sprinkle pepper and add 1 ounce of feta to each container. Gently stir to evenly combine.
Bake for 35-40 minutes or until egg is cooked through (increase cooking time if baking in a 9×13-inch pan). Enjoy!
![Green Vegetable Egg Bake [high protein & fiber]](http://delightfullyfueled.com/wp-content/uploads/2026/09/Green-Vegetable-Egg-Bake-2-768x1024.jpg)
Tips
- Store in the refrigerator for about 4 days.
- Mix up the vegetables. Feel free to use your favorite vegetables. Sautéing beforehand helps them soften so they aren’t too crunchy when baked with the eggs.
- Bake directly in meal prep containers to have servings ready to go in the morning! Here are my favorite oven-safe containers.
Try These Meal Prep Recipes Next:
- Spinach and Feta Egg Bake with White Beans
- Cheesy Black Bean Egg Bake
- Red Lentil Egg Bake
- Sweet Potato Breakfast Bowl Meal Prep
- High Protein Cottage Cheese Egg Bites
- High Protein Egg Sandwich Meal Prep
Green Vegetable Egg Bake [High Protein & Fiber]
Ingredients
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 12 ounces broccoli florets, chopped
- 2 cups chopped spinach
- 1 1/2 cups shelled edamame
- 8 eggs
- 1 cup egg whites
- 4 ounces crumbled feta
- black pepper
Instructions
- In a large skillet over medium heat, warm olive oil. Then, add garlic and cook for about 30 seconds before adding broccoli, spinach, and edamame. Cook until broccoli softens, about 5-8 minutes. Remove from heat.
- Preheat oven to 375°F. Place 4 oven-safe glass meal prep containers on a large sheet pan. Lightly coat with oil. Evenly divide green vegetable mixture into each container. Next, whisk eggs and egg whites. Either mix all at once and evenly divide into containers or whisk 2 whole eggs and ¼ cup egg whites to go into each container.
- Sprinkle pepper and add 1 ounce of feta to each container. Gently stir to evenly combine.
- Bake for 35-40 minutes or until egg is cooked through (increase cooking time if baking in a 9×13-inch pan). Enjoy!
Notes
- Store in the refrigerator for about 4 days.
- Mix up the vegetables. Feel free to use your favorite vegetables. Sautéing beforehand helps them soften so they aren’t too crunchy when baked with the eggs.
- Bake directly in meal prep containers to have servings ready to go in the morning! Here are my favorite oven-safe containers.
