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Breakfast Egg Bars

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Quick and delicious breakfast! These Broccoli and Zucchini Egg Bars are easy to make with little hands-on time.  Give the kids a healthy breakfast with this amazing recipe.

baked egg bars being served on a spatula

Broccoli and Zucchini Egg Bars for Kids

Getting kids to eat their veggies can be tough, but when we mix the veggies into other foods sometimes it’s a little easier! If your kids love eggs, try our new Broccoli and Zucchini Egg Bars, inspired by My Fussy Eater! It’s an egg casserole with the veggies baked right in!  Just pop this dish in the oven for 15 minutes while you finish up your morning time scurry. This will be a new family favorite for breakfast!

Broccoli and Zucchini Egg Bars

How to Make Kid-Approved Breakfast Egg Bars

Chop up your broccoli into little florets and grate your zucchini.  Don’t worry about all the moisture that comes out of the zucchini, that will help to steam the veggies.  Place the veggies in a frying pan and cook them for just a few minutes.  This helps to give the veggies a head start on the cooking process and will evaporate extra moisture.  In a separate bowl you’ll whisk together the remaining ingredients and then add the veggies.  Pour into a pan and bake!

a cutting board and a grater with shredded zucchini and chopped broccoli.

Is the Egg White or Yolk Healthier?

Eggs are known for being a great protein source, but are less known for giving some great vitamins and minerals.  There is more protein in the egg white than yolk, but the yolk still does contain protein. The yolk may contain all the fat, but it also contains most of the vitamins and nutrients.  The yolks are where it’s at if you’re looking to up your intake of vitamins A, B12, and D, as well as your daily calcium, folate, and omega-3s.

broccoli and zucchini egg mixture in the baking dish

The slices come out perfectly so they’re even great for breakfast on the go! Eggs for breakfast is always a win because they’re packed with protein to keep your kids full until lunch. If you love this recipe you need to try our Egg Cups!

a hand holding a breakfast egg bar

Can I Freeze Breakfast Egg Bars?

I love making a double batch of Breakfast Egg Bars and freezing the extras for an even quicker breakfast! Simply cut into bars, place onto a parchment paper covered baking sheet and freeze until solid. Once frozen, you can throw them in a ziplock bag or storage container until you’re ready to eat it! Try making a quick breakfast sandwich by serving the egg bar in an English Muffin!

Veggie Egg Bars with a fork

Try our other great egg breakfast recipes!

Breakfast Egg Bars

Quick and delicious breakfast! These Broccoli and Zucchini Egg Bars are easy to make an entire pan with little hands-on time.  Give the kids a healthy breakfast with this amazing recipe
5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: Breakfast Egg Bars
Prep Time: 8 minutes
Cook Time: 15 minutes
Servings: 9
Calories: 62kcal

Ingredients

  • 1 1/4 cup chopped broccoli
  • 1 medium zucchini
  • 1/2 tablespoon olive oil
  • 4 eggs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • 2 ounces cheddar cheese

Instructions

  • Preheat oven to 350 degrees F and spray an 8×8 inch baking dish with cooking spray.
  • Chop broccoli into tiny florets and grate zucchini. Add to a medium skillet with olive oil and cook over medium high until the broccoli is soft and bright green. Remove from heat.
  • In a bowl, add eggs, oregano, salt, flour and grated cheddar cheese; whisk to combine. Add the veggies and stir again.
  • Pour into prepared pan and bake for 15 minutes; cut into squares and serve warm.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 62kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Sodium: 188mg | Fiber: 1g | Sugar: 1g

Recipe inspired by My Fussy Eater!

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9 Comments

Looks delicious! I’m wondering how long they will keep in the fridge once cooked, for a convenient make ahead breakfast option.

Hi! Just wondering – have you tried reheating these? If I were to make it in advance, does it reheat well? Thanks for all your recipe ideas