Truthfully, I love eggs. They’re such a versatile and healthy food, and generally my protein go to. They’re high in omega 3, a great source of protein and they’re rich in selenium, vitamin D, vitamin B6 and 12 as well as various minerals like iron and copper. The other things I love about eggs is that they’re inexpensive, and a pack of 6 or 12 can go a long way meal wise. A great way to add eggs into your regular diet is by prepping them in advance so they’re easy to grab and go with. For example, hard boiled eggs make a great snack or salad topper, and an egg bake is a great breakfast or lunch idea!
I’ve included the recipe for the one I made this weekend. Really you can add any filling to an egg bake. Add your favourite veggies, cheese or meats and the possibilities are endless. Just be aware that the more fillings you add to this recipe, the more calories (and nutrients!) each serving has. If you’re going to add meats and cheeses, have a smaller portion than if your filling was just veggies. Try to balance your fillings by having a nice ratio of meat to cheese to veggie, so that it’s not too much of any one ingredient.
- 8 eggs scrambled
- 1 brunch of asparagus chopped
- 1 head of broccoli chopped
- 1 package white mushrooms chopped
- Mixed olives (pitted!!)
- Optional- boiled mini potatoes
- 2 small loaf pans or one 9 by 9 square baking pan.
- Sauté your mushrooms in a bit of olive oil until they’re soft. Add in your asparagus and broccoli and continue to cook for roughly 5 minutes until they begin to soften as well.
- Add in the olives and cook for another 3-5 minutes.
- Cut your mini potatoes in half and place in the bottom of your pan. Cover with all your sautéed veggies. Now add your scrambled eggs.
- Bake at 375 for 20 minutes or until the eggs are solid.