Description
These Low-Carb Veggie Breakfast Bars are a high-protein, fiber-rich option for busy mornings. Packed with zucchini, carrots, spinach, and cheese, they’re easy to make, customizable, and perfect for meal prep.
Ingredients
Scale
- Wet Ingredients:
- 4 large eggs
- 2 tbsp olive oil
- Dry Ingredients:
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Veggies & Add-Ins:
- 1 cup shredded zucchini (moisture squeezed out)
- ½ cup grated carrot
- ½ cup finely chopped spinach
- ½ cup shredded cheese (cheddar or feta)
- 1 tbsp chia or flaxseeds
Instructions
- Preheat oven to 350°F (175°C) and line a baking dish with parchment paper.
- Grate zucchini and carrot, then squeeze out excess moisture using a clean kitchen towel.
- In a bowl, whisk eggs and mix in olive oil.
- In a separate bowl, combine almond flour, baking powder, garlic powder, onion powder, salt, and pepper.
- Mix wet and dry ingredients together, then fold in spinach, cheese, and seeds.
- Spread batter evenly into the prepared baking dish.
- Bake for 25-30 minutes or until golden and firm.
- Let cool, then slice into bars before serving.
Notes
- Add Protein: Mix in cooked bacon bits or shredded chicken.
- Make it Dairy-Free: Use dairy-free cheese or omit it.
- Boost Fiber: Add extra ground flaxseed or psyllium husk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Keywords: low-carb breakfast bars, healthy meal prep, high-protein snack, keto-friendly breakfast, easy breakfast recipe