Veggie Egg Bake
Try making this recipe in a muffin tray.
“For athletes, it’s important to eat the yolk; it contains essential fatty acids and more than 90 percent of the egg’s calcium,” says Lauren Blake, RD, Columbus, Ohio-based recipe developer and founder of Whole Living Lauren. And studies have shown that after a resistance training session, you’ll build more muscle if you eat whole eggs rather than just egg whites. Pro tip: Make individual portions more easily by baking it in a muffin tray and freezing the leftovers.
This recipe is part of our meal prep series. Click here for the full plan.
- 1 tablespoon olive oil
- 1 large yellow onion
- 1 8-ounce package mushrooms, sliced
- 2 broccoli crowns, cut into florets
- 2 cups carrots, shredded
- 1 cup red bell pepper, cut into one-inch strips
- 5 cups fresh baby spinach
- 10 eggs
- 1 ½ cups unsweetened almond milk
- 1 cup shredded sharp cheddar cheese (optional)
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 4 cups day-old sourdough bread, cubed
Preheat the oven to 375 degrees and coat a 9-by-13-inch baking dish (or muffin tray) with olive oil.
Heat olive oil in a large skillet over medium-high heat. Add the onions and mushrooms and cook until onions are translucent and mushrooms are tender, about six to seven minutes.
Add broccoli, carrots, and red pepper strips to the pan and cook, stirring occasionally until tender, about five minutes. Add the spinach and toss until wilted, about two minutes.
In a large mixing bowl, whisk together the eggs, milk, cheese (if using), salt, and pepper, then add in the bread cubes.
Transfer the cooked veggies to the baking dish and spread into an even layer. Pour the egg mixture over the vegetables.
Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, about 50 to 55 minutes. Remove from heat and allow to cool, then divide into eight portions and place in an airtight container in the fridge.
At Your Desk
Microwave veggie egg bake for 45 seconds or enjoy at room temperature.