Description
This is the perfect recipe for meal-prep. If you are building structure around food in early recovery, this recipe becomes a tool, not just a meal.
Whether this recipe is part of your abstinent toolbox or one of your meal-prep staples, this is a delicious breakfast!
Ingredients
Units
Scale
- Oil or butter for lightly greasing the pan
- 1 dozen eggs
- 2-4 Tbsp. milk or water or juice from jarred jalapenos
- Salt and Pepper to taste
- Onion powder, Garlic powder, Cayenne pepper, or other spices, to taste (optional)
- 1-2 cups chopped veggies (try spinach, peppers, mushrooms, onions)
- 3 oz shredded cheese (optional, if part of your food plan)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease an 11×7 inch or 9×9 inch pan and set aside.
- Crack the eggs into a large bowl. Add water or milk or jarred pepper juice.
- Add salt, pepper, and any optional spices. Whisk eggs until well blended.
- Pour egg mixture into the greased pan.
- Sprinkle chopped veggies evenly over the top of the eggs.
- Sprinkle cheese evenly over the top of the eggs.
- Bake at 400 degrees for 35-40 minutes, or until puffed, lightly browned, and not jiggly in the middle.
- Remove from oven and let cool about 5 minutes before slicing. Egg bake will fall a bit after cooling.
Notes
- For variety, add chopped, cooked sausage, bacon, or ham along with the veggies.
- Try a Southwestern flair with roasted green chili peppers, onions, and cheddar cheese (see our featured photo).
- Try a Mediterranean flair with try spinach, tomatoes, oregano, and parmesan.
- Our go-to staple recipe, the OG recipe created by my husband, includes spinach and feta cheese.
- To add a starch to your breakfast, add cubed cooked potatoes (leftover baked potatoes are great for this) before you pour the eggs into the baking dish.
- Pair a serving of egg bake with a slice of Ezekiel bread or an Ezekiel tortilla and fruit for breakfast!
- Store in an airtight container in the fridge up to 5 days.