This egg bake has classic Italian flavors: from salty prosciutto di Parma, bell pepper, onion, asparagus, Italian seasoning, and mozzarella. Packed with hearty and filling vegetables, this egg bake is a nutritious option for breakfast or lunch. Pair this egg bake with toast for a complete breakfast, or with mixed greens for a filling lunch.
Course Breakfast, lunch, Main Course
Keyword egg bake
Prep Time 10minutes
Cook Time 45minutes
baking dish or casserole dish 9 x 13
2cupsbell pepperschopped, 2 peppers
1cuponionchopped, 1 onion
3cupsasparagustrimmed, chopped into bite-sized pieces, 1 bunch of asparagus
1/2 tspkosher salt
fresh cracked pepper
4ozprosciutto di Parmachopped
1.5cupsfat free mozzarella
1/2cupplain non-fat Greek yogurt
Preheat the oven to 375F.
Add olive oil spray to a frying pan over medium heat.
Chop the onion, seed and chop the bell pepper, and trim the ends off the asparagus and chop it into bite-sized pieces.
Add the vegetables to the frying pan with the kosher salt and fresh cracked pepper.
Toss to combine, and then cover with the lid to steam.
Steam the vegetables for about 7-8 minutes, removing the lid to toss every so often.
Set the vegetables aside.
Meanwhile, combine the eggs, egg whites, yogurt, Italian seasoning, garlic powder, parmesan cheese, 1 cup of the mozzarella (reserve the rest for the top), and the parsley together in a mixing bowl.
Chop the prosciutto.
Spray the baking dish with olive oil spray, and then arrange the vegetables in a single layer on the bottom of the dish.
Add the chopped prosciutto on top of the vegetables.
Pour the egg mixture on top of the prosciutto, spread to create an even layer.
Sprinkle the remaining mozzarella cheese on top.
Bake for 35 minutes or until firm and set up.
Reheat portions in the microwave, air fryer, or toaster oven.