Who ISN'T a fan of quick and easy peasy meals in the summer - or YEAR ROUND for that matter? So many summer events, kids activities and what have you that meal prep can be a definite challenge! I'm a huge fan of breakfast. I seriously could probably eat breakfast foods for any meal of the day and be satisfied..
Sharing a recipe with you today that is so super easy I feel like it almost can't be counted as a recipe! It's super versatile and a great way to use up leftover veggies and meat. Great for breakfast or like I said..any meal of the day. ANNNDD it can be as healthy as you want to make it!
Look in your fridge and see what veggies you have on hand! Pretty much anything will do. See? Like I said... versatile!! In this particular recipe I used chopped onions, mushrooms and peppers! In the past I have also added tomatoes, spinach, carrots and zucchini! (basically everything I needed to use up)
Add about 1 Tablespoon of Olive Oil to a sauté pan and heat to about medium eat! (Hot enough that when you splash a drop of water on the pan it sizzles) NOTE: PLEASE BE CAREFUL WHEN DOING THIS! I'm not taking responsibility for any burns.
To your pan Add about a cup of your choice of chopped veggies! Sauté the veggies until soft stirring frequently. This usually takes about 3 to 4 minutes. Season them with your favorites! I like a dash of S & P and some minced garlic. Once the veggies are soft remove the pan from the hot burner and please shut the burner off.
In a separate large mixing bowl add 3 large eggs and 4 large egg whites! I have used both egg whites cracked from an actual egg AND the ones measured out from a carton and have seen great results!
Whisk the eggs with 1 cup of milk. I have used 2%, Unsweetened Almond Milk and Unsweetened Cashew Milk and all have worked! After everything is whisked thoroughly sprinkle in some S&P and whisk some more!
In a greased 9x9 pan (or in this case I used a cake pan) spread your veggies evenly in the bottom of your chosen pan. Then sprinkle your choice of shredded cheese over the top. I think I used 1/2 cup in this layer.
Finally, Dump your prepared egg mixture over the veggies and cheese in your pan. You can top the eggs with a bit more shredded cheese if you choose. In this picture I also sprinkled a dash of parmesan over the top. Do whatever suits your fancy.
In a preheated 350 degree oven bake for about 30 minutes. OR until the egg bake is lightly browned and the edges are gently pulling away from the side of the pan.
Remove from the oven and let cool for about 5 minutes before digging in!
Preheat oven to 350 degrees
1 cup of veggies (your choice) chopped
1 T olive oil
1/2 t minced garlic
Dash of salt and pepper
3 large eggs
4 large egg whites (from a carton is ok!)
1 cup milk*
Dash of salt and pepper
1 cup shredded cheese (your choice)
Heat up minced garlic and olive oil in a fry pan until sizzling. Add chopped veggies and cook until soft. (about 3-4 minutes) and set aside.
In a medium mixing bowl, whisk together eggs, egg whites and milk until well blended. Whisk in the salt and pepper. Set aside.
In a greased 9x9 or cake pan spread cooked veggies evenly over the bottom. sprinkle about 1/2 cup of the shredded cheese evenly over the veggies. Next pour eggs over the top of the cheese and vegetables. Sprinkle remaining cheese over the top of the eggs.
Bake in preheated oven for about 30 minutes or until top is lightly browned and the eggs are gently pulling away from the sides of the pan. Let cool at least 5 minutes before digging in!
*I have tried 2% milk, almond milk and cashew milk all with success!
**Recipe inspired by Sally's Baking Addiction - be sure and check out her page too!
Runner. Lifter. Girlboss. Entrepreneur. Nurse. Coach.