Easy Egg Bake

i don’t know about you but breakfast is the hardest meal for me.  I run out of time before work and end up eating a banana in the car.  Although bananas are good I need more protein! There are tons of egg casseroles out there I know, this one just works for me…. Especially when I make the first half of it the night before!  Feel free to add meat or substitute the veggies for whatever you have.

The ingredients:

  

  • 6 fresh eggs
  • 3 small sweet peppers
  • 3 thick slices of zucchini
  • 2 handfuls of spinach
  • 3 medium mushrooms
  • 1/2 cup broccoli heads
  • Salt and pepper to taste
  • 1 tbsp. olive oil plus enough to grease your pan 
  • 6×9 baking dish
  • Your favorite hot sauce, I use Cholula

Do your prep, chop all of those veggies into small bite size pieces.  I like to keep my spinach whole.

  

Add 1 tbsp. of olive oil into a skillet over medium high heat.  Add all veggies except spinach. While cooking, I add a few drops of Cholula to add a little heat.

  

After 4 minutes add your spinach and gently fold into other veggies.  Continue to sauté for 2 minutes. Season with salt and pepper to taste.

  

Remove from heat and let the veggies cool.  Use your remaining oil to grease your baking dish entirely.  Add your vegetables.  (At this point I wrap it in Saran Wrap and call it a night, the rest can be done in the morning!)

Next up, crack your eggs into a bowl and add more salt and pepper to taste.  Whisk well. Pour eggs over vegetables.  

  

Transfer your dish to a preheated 350 degree oven and set the timer for 45 minutes.

  

Let your egg bake sit for a few minutes, then serve up with your favorite side.  

  
This recipe makes 3 large servings.  Keep covered and refrigerated for up to 3 days.

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