This veggie egg bake is packed with vegetables and protein so you’ll stay full all morning long.
Oh, oh, oh! Before I forget… today marks halfway through the month of December. Have you been keeping up with the burpee plank challenge? I’m not going to lie, I’ve skipped a few days, BUT I’m making a note when I’ve skipped so I can be sure to make up those days. Most days I’ve been able to fit in the 5 minutes OR I’ve gone to the gym. Woohoo! Ok, now onto what you’re really here for….
Eggs. There are many ways to enjoy eggs: scrambled. over easy, hard boiled, in an omelette.. the list goes on (or does it? Those were the only ways I could think of). I’ve been eating hard boiled eggs as of late. They’re simple, and I can get some blog reading done while I’m waiting for the water to boil. Problem is, they’re kind of plain jane and not as filling as, say, an egg omelette. I love omelets because you can fill them with anythinggggggg you want, and they fill you up thanks to the additional sources of protein. Egg bakes and egg omelets are a similar concept (I think), but egg bakes allow you to feed an entire family or prepare food for yourself for the entire WEEK. Talk about a time saver.
Remember when I couldn’t eat eggs? If you’re a long time reader, you probably remember me mentioning that way back when. If you’re new, let me sum it up: For a few weeks in a row, my stomach would bother me after eating eggs. So, I decided to cut them out of my diet for a few months. My typical egg breakfasts were gone and I went back to eating a lot of overnight oats. Now, there’s nothing wrong with oats, but oats are not eggs. Repeat after me: oats are NOT eggs. Luckily after a few months, I reintroduced them to my body and everything was fine and everything has been fine since! I try not to eat eggs every day, but I probably eat them 5x/week.
This egg bake is perfect for holiday parties. Like, if you have family in from out of town you could easily whip this up and have breakfast prepared ahead of time. Talk about a stress free breakfast!
- 8 eggs
- 1 cup potatoes, sliced
- 2 tbsp olive oil
- ¼ cup mushrooms, chopped
- ½ cup tomatoes, sliced
- ½ cup brussel sprouts, shredded or sliced
- 2 cups spinach
- ½ cup shredded cheese+extra for topping
- 1 tbsp green onion for garnish
- Preheat oven 350°.
- Fill a pot up with water and cook potatoes until they are soft.
- While potatoes are cooking, heat a pan with olive oil over medium heat and cook spinach and sprouts until they are soft, approx. 5 mins.
- Crack eggs into a large bowl and whisk together.
- Add all vegetables, minus the onions, in with the eggs and stir together; add cheese.
- Spray a baking dish with nonstick spray and add egg mixture.
- Place in the oven and bake for approximately 35 minutes, or until eggs start browning slightly around the edges.
- Remove from oven and sprinkle with extra cheese and green onion.
- Wait at least 5 minutes for it to cool; cut and enjoy!
Q: How often do you eat eggs? What’s your favorite way to eat eggs?