Egg veggie bake for quick breakfasts this week…featuring all the random partly used veggies and others from my fridge that needed to be used up.
No measurements here, and no specific ingredients. I used what was left of a carton of egg whites and some regular eggs. Whipped them up with plenty of onion powder and some salt and pepper. Next, I chopped up whatever veggies I had on hand and threw them in the egg mixture. This ended up being 1/2 container of mushrooms, chopped fresh spinach, 2 tomatoes, a green and orange bell pepper, 1/2 a red onion, and 1/2 a jalapeño. Mixed it all up then realized I had a bit too much veggie-to-egg ratio, so I threw 3 eggs shakshuka-style on top with like a 1/6 brick of feta I had leftover on top.
Baked at 425 for like 50ish minutes (kept checking and throwing it back in). In reflection, I’ll use a bigger, more shallow dish next time to make it bake more quickly and evenly. Because there WILL be a next time. It’s delish, a breeze to prep, packs tons of veggies and protein, and reheats quickly on the go.
Swipe for success 👉🏼
