The perfect rainbow veggie slice to have in the fridge for a nutritious grab-n-go breakfast, or to pack in the little one’s lunch box to keep them fuelled for the day. Loaded with veggies, let the kids get involved and pick their fav veggies to include – maybe making it more appetizing for them…who knows with kids? This rainbow veggie slice is also a great way to clean out the fridge at the end of the week, using whatever vegetables you have left hanging out in the crisper. Super versatile, kid-friendly and make-ahead friendly.
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust and use myself.
Easy Broccoli and Cheddar Rainbow Veggie Slice
This is a great one for using up a lot of veggies leftover in the crisper at the end of the week.
I always have some leftover broccoli, so for this version, I used broccoli, red cabbage, grated carrot, corn kernels, cheese, and green onion.
The best thing about this veggie slice though is that it is super versatile, and lends itself well to a variety of veggies. So if you don’t have the specific listed ingredients in your fridge then feel free to try adding some of these instead:
- thinly sliced kale or spinach
- chopped mushrooms
- chopped cooked pumpkin or sweet potato
- chopped zucchini.
The sky is the limit.
Although you will need cheese!
Again though, a mixture of whatever cheese you have on hand should work well (within reason of course).
We have been known to add some leftover bacon as well, which is always popular with the husband.
Get The Kid’s Involved
If your kids aren’t huge veggie fans then start slowly with some vegetables they do like, and maybe add some cooked and chopped bacon into the mix as well to make it more appetizing for them.
Personally, my kids love seeing how many different colors they can fit into the egg bake, so I let them go wild with their imaginations and add in whatever makes them happy.
The only caveat is that if they make it, they have to eat it!
No food wasters in this house.
I use this casserole dish, it’s so beautiful it can make even a simple veggie slice like this look fancy:
A rainbow veggie slice is great for:
- a quick and easy grab-n-go breakfast;
- when you are cooking breakfast or lunch for a crowd;
- lunchboxes, just add an ice pack to the lunchbox to keep it cool and prevent it from getting soggy;
- a nice brunch;
- a picnic;
- paired with a salad for a more substantial lunch or dinner;
- meal prepping for the week ahead, just keep stored in an airtight container in the fridge.
Can This Veggie Slice Be Prepped In Advance?
Yes, it certainly can.
Simply make it up as per the instructions, and store in the fridge in a glass container with a lid.
To reheat, simply pop a slice into the microwave for around a minute, or alternatively, into the air fryer.
It can also be enjoyed cold, and my kids regularly enjoy it cold as part of their lunch. I do include an ice-pack to stop it from getting soggy though.
Need More Recipes Like This Easy Broccoli and Cheddar Rainbow Veggie Slice To Pop Into Lunch Boxes?
Of course you do, the week always goes so much more smoothly when you have food prepped and ready to go.
Check these out:
- Backed Zucchini and Feta Quinoa Bites
- Spiced Cauliflower Parmesan Fritters
- Five Ingredient Cheddar and Riced Broccoli Fritters
- The Easiest Zucchini and Sweet Corn Fritters
Broccoli and Cheddar Rainbow Veggie Slice
- 5 cups chopped broccoli florets
- 1 cup finely chopped red cabbage
- 1 cup grated carrot
- 1 cup corn kernels
- 1 cup grated cheddar cheese
- 1/3 cup thinly sliced green onion
- 9 eggs beaten well
- salt and pepper to taste
- Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray.
- Layer broccoli, cabbage, carrot, corn, cheddar, and green onions in casserole dish. Season with salt and fresh-ground black pepper and pour beaten egg over.
- Use a fork to “stir” the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but it is fine).
- Bake 30-35 minutes, or until all the mixture is set and the top is starting to lightly brown.
- This can be kept in the fridge for at least a week and reheated in the microwave oven or airfryer when needed, or alternatively, it can be eaten cold.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3