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Breakfast Egg Bars

Egg Bars for Breakfast Breakfast that is both quick and delicious! Broccoli and Zucchini Egg Bars are simple to prepare and need minimal hands-on work. This fantastic meal will provide a healthy breakfast for the kids.

Egg Bars with Broccoli and Zucchini for Kids

It might be difficult to get youngsters to eat their vegetables, but we can make it a bit simpler by incorporating them into other cuisines. Try our new Broccoli and Zucchini Egg Bars, inspired by My Fussy Eater, if your kids love eggs! It's an egg casserole with baked-in vegetables! Simply bake this dish for 15 minutes while you finish up your morning errands. This will become a new morning favorite in the family!

Breakfast Egg Bars for Kids: How to Make Them

Grate your zucchini and chop up your broccoli into small florets. Don't be concerned about the zucchini's excess wetness; it will aid in the steaming of the vegetables. Cook the vegetables for just a few minutes in a frying pan. This gives the vegetables a head start on the cooking process and allows excess moisture to escape. Whisk together the other ingredients in a separate bowl before adding the vegetables. Place in a baking pan and bake!

Is it healthier to eat the egg white or the egg yolk?

Eggs are well-known for their high protein content, but they are also high in vitamins and minerals. The egg white has more protein than the yolk, yet the yolk still has protein. Although the yolk holds all of the fat, it also includes the majority egg vitamins and nutrients. If you want to increase your consumption of vitamins A, B12, and D, as well as calcium, folate, and omega-3s, the yolks are the way to go.

The slices turn out flawlessly, making them ideal for a quick breakfast on the run! Breakfast with eggs is always a winner because they're high in protein and will keep your kids satiated until lunchtime. If you like this dish, you should try our Breakfast Egg Cups as well.


  • 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


  • 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.


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

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