I was in the mood for a vibrant veggie-packed egg bake that wasn’t egg bites, and this came out perfectly. The veggies still had a bit of crunch. If you don’t like that, you can saute the veggies first, letting them cool before adding them to the egg step.
You want a dryer, salty cheese for the topping, but not mozzarella; you want where it melts during baking but keeps its shape.
Freeze-dried raw eggs work well in this recipe; rehydrate for about 15 minutes before using them.
Morning Scramble Egg Bake
Ingredients:
- 6 large eggs
- Half an onion, diced
- 1 bell pepper, seeded and diced (red, yellow, or orange)
- Handful bok choy, kale or spinach leaves, finely chopped
- 6 slices uncured Canadian bacon, finely chopped
- Pinch fine sea salt
- 5 ounces queso fresco cheese, feta, or paneer cheese
Directions:
Preheat oven to 350°; lightly oil an 8″ x 8″ glass baking pan with olive or avocado oil.
Whisk the eggs and stir in all ingredients except the cheese.
Pour into the pan and smooth out. Crumble the cheese over the top.
Bake for about 35 minutes or until set and browned on top.
Enjoy warm, or let cool and chill. Reheat for 1:30-2 minutes in the microwave.
4 servings.
~Sarah