Eggs are a perfect food, and certainly, they are a perfect breakfast food. But most people battling the clock on a rushed morning rarely find time to crack and egg or two for breakfast, which is why I love this Egg Bake recipe! As a make-ahead item, it’s the perfect solution to nourishing your body on a rushed morning…and for the entire week!
Egg Bake
Ingredients
- 1 dozen eggs local or organic
- 1 5-8 oz. bag fresh organic spinach leaves, chopped
- 1/2 cup cooked vegetables leftover broccoli, peppers, cauliflower, squash, etc.
- 3/4 cup chopped fresh tomatoes or chopped sun-dried tomatoes
- 2 Tablespoons heavy cream or non-dairy almond/coconut milk, if dairy-free
- 1 cup full-fat organic cottage cheese (optional)
- Butter or olive oil to grease pan
- Salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Grease a casserole (I use a 9″ x 13″) with butter or olive oil.
- Beat eggs in a bowl and add spinach, tomatoes and cooked vegetables.
- Bake for about 45 minutes or until the top is lightly browned.
- Sprinkle with shredded full-fat cheese, salt, pepper and/or flax seed, if desired.
- Cut into six squares and either serve your family their meal or portion and refrigerate or freeze for quick, healthy breakfasts or snacks.
Notes
Adapted from Dietitian Cassie Website
