I love breakfast. Seriously, I could eat eggs everyday if I actually had time to make a full breakfast before work each morning. I usually settle for yogurt, fruit and granola, hot oatmeal with fruit and nuts...something quick and easy. When I do have time to make a "real" breakfast I like to make a lot of it so that I can eat it throughout the week. This egg dish is simple and elegant. I serve it at brunches, when I have overnight guests, and when I just want a good, hearty breakfast.
It's also a great way to use up any extra veggies you have in your fridge. You can pretty much add anything you want to this....meat, veggies, cheese, etc.
As I mentioned, if I'm making just for me and the hubs I will keep it in the fridge and eat it over the next couple of days. It even makes a great lunch for work!
Veggie Breakfast Bake
serves 4-6
1/4 onion, minced
1 clove garlic, minced
1 zucchini, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
1 pint cherry tomatoes, halved
4 or 5 mushrooms, sliced thin
6 eggs
splash of whole milk
salt & pepper to taste
your favorite raw cheese (cheddar, pepperjack, etc), grated
Preheat oven to 350 degrees. Grease or spray a 9x13 pan and throw all of your veggies in the dish. Whisk together your eggs, milk, salt & pepper. Pour egg mixture over the veggies, top with cheese. Bake for 50-55 min or until eggs are set in the center.
Zucchini can tend to be watery, so it might be helpful to slice those first and then sprinkle with salt. Set them in a strainer and put a heavy plate or something on top of them to help drain off some of the excess water while you prepare your other veggies. Or lay them on a paper towel to soak up some of the water.
You can really throw in whatever veggies you have laying around. Wilted greens would also be fab in this dish. Rememer, the experiment is yours! Make it however you want!
It's also a great way to use up any extra veggies you have in your fridge. You can pretty much add anything you want to this....meat, veggies, cheese, etc.
As I mentioned, if I'm making just for me and the hubs I will keep it in the fridge and eat it over the next couple of days. It even makes a great lunch for work!
Veggie Breakfast Bake
serves 4-6
1/4 onion, minced
1 clove garlic, minced
1 zucchini, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
1 pint cherry tomatoes, halved
4 or 5 mushrooms, sliced thin
6 eggs
splash of whole milk
salt & pepper to taste
your favorite raw cheese (cheddar, pepperjack, etc), grated
Preheat oven to 350 degrees. Grease or spray a 9x13 pan and throw all of your veggies in the dish. Whisk together your eggs, milk, salt & pepper. Pour egg mixture over the veggies, top with cheese. Bake for 50-55 min or until eggs are set in the center.
Zucchini can tend to be watery, so it might be helpful to slice those first and then sprinkle with salt. Set them in a strainer and put a heavy plate or something on top of them to help drain off some of the excess water while you prepare your other veggies. Or lay them on a paper towel to soak up some of the water.
You can really throw in whatever veggies you have laying around. Wilted greens would also be fab in this dish. Rememer, the experiment is yours! Make it however you want!
Enjoy!
XoXo,
Nicole
XoXo,
Nicole
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