Sunday mornings are meant for meal prep, and I am consistent with a veggie-packed egg bake. I turn to this dish, because it holds up well and is perfectly portable when you’re on the go. I can turn this pan into four large servings, and I often pair it with a side of roasted breakfast potatoes (duh!).
Morning meals made ahead are what help get me out the door without too much fuss. It also allows me to use my mornings for workouts … or sleeping in a bit longer.
For this particular bake, I used a handful of veggies I had on hand. Feel free to mix it up, just like I do, to add or subtract veggies to your taste.
- 9 eggs
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 6 baby Bella mushrooms, chopped
- 1 small head broccoli, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 400 degrees F. In a skilled over high heat, add olive oil. Sauté diced onion and red bell pepper for 3 minutes. Add mushrooms and cook for another 2-3 minutes. Stir in broccoli and remove pan from heat.
Crack 9 eggs into a large bowl and whisk together. Season with salt and pepper.
Pour vegetable mixture in an 8-inch square glass pan. Spread evenly and pour over egg mixture.
Bake in oven for 30 minutes. Serve immediately or let cool completely and cut into individual servings for meal prep.