anything egg bake
So I've found that when I'm sick of the runny eggs or scrambled eggs during Whole 30, my go-to breakfast (and best on-the-go breakfast) is some sort of egg bake. I've called this the anything egg bake because it works with anything! I used what I had on hand and it provided a little variety for my mornings. I always roast my veggies before putting them in the egg bake because the flavors are so amazing when they are roasted. So go find what you've got in your fridge and roast away! Anything works--so enjoy being creative! And it also freezes well. I wrap mine individually in plastic wrap and store in a Ziplock bag in the freezer and pull out one serving the night before I want to eat it.
Ingredients
- 1/2 cup mushrooms (sliced)
- 1 1/2 cups butternut squash (cubed)
- 1/2 large purple onion (diced)
- 1 cup spinach (chopped)
- 1/2 cup cherry tomatoes (sliced in half)
- 1-2 tablespoons olive oil
- 1-2 tablespoons balsamic vinegar
- 10 eggs
- 1/2 cup coconut milk (or almond milk)
- salt and pepper to taste
- Trader Joe's 21 Seasoning Salute (or your favorite seasonings)
Directions
Toss veggies (excluding spinach) in olive oil and balsamic vinegar. Roast in oven at 400 for 30-40 minutes, until squash is soft.
Put veggies in the bottom of a 9-inch greased glass pie plate (be sure your oil for greasing the pan is Whole 30 compliant!). Sprinkle chopped spinach on top.
Whisk eggs, milk, salt, pepper, and seasonings together. Pour over veggies.
Bake at 350 for 45 minutes or until set.
