No-Fuss Veggie Egg Bake 🥕🥔🥒🍳✨
A wholesome, meat-free dish made with carrots, potatoes, zucchini, and eggs—simple, tasty, and baked to perfection.
Ingredients
- 12 oz (0.8 lb) carrots, potatoes, and zucchini (combined)
- 5.5 oz onion, finely chopped
- 3 eggs
- 2–3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp salt
- Pepper, to taste
- Fresh herbs (parsley, dill, or cilantro)
- 3 tbsp breadcrumbs or 2 slices bran bread (crumbled)
Directions
- Prep veggies: Grate carrots, potatoes, and zucchini. Squeeze out excess moisture. Chop onion and mince garlic.
- Mix base: In a large bowl, combine grated veggies, onion, garlic, eggs, oil, salt, pepper, herbs, and breadcrumbs (or bran bread).
- Shape: Transfer mixture into a greased baking dish or form small patties on a lined tray.
- Bake: Bake at 375°F (190°C) for 25–30 minutes until golden and set.
- Serve: Enjoy warm, straight from the oven—crispy edges, soft inside.
Tips
- Extra flavor: Add grated cheese or a pinch of paprika.
- Make-ahead: Prepare mixture in advance and refrigerate; bake fresh when ready.
- Serving idea: Pair with yogurt dip or fresh salad.
Caption & Engagement
Caption: “No-Fuss Veggie Egg Bake—tastier than meat, ready in minutes! 🥕🥔🥒🍳✨”
- Comment prompt: “Would you add cheese or keep it light?”
- Rotating closers: “Save for your next healthy meal.” • “Tag a friend who loves veggie dishes.” • “Golden bake, fluffy inside.”