Egg Bake can be made ahead of time and warmed up for a high-protein breakfast with a high nutrient load.
You’ve probably heard the secret that if you eat breakfast daily it can boost your metabolism 10-15%. If you are not a breakfast eater it can be difficult to add this habit to your life. If that’s you, maybe start with a light breakfast of fruit first thing. Take a serving of the egg bake with you to work and eat it mid-morning when you start to feel hungry. Over time your metabolism will shift and you will find the need for something substantial like the Egg Bake within 30 minutes of rising each day.
Why I Love This Egg Bake
It is PACKED with veggies. It’s EASY to make (although there’s a bunch of chopping involved). I can make A LOT of it and freeze it – that means SUPER EASY healthy meals when we don’t want to cook. NO CRUST! That’s important for me to avoid gluten, but also for people who don’t want the carbs in crust, or maybe don’t like the taste (I’ve never been big on crust).
INGREDIENTS
- 9 Farm fresh eggs (I recommend eggs from chickens that are pastured)
- 16 oz Cottage Cheese 4% fat Organic. (Use 4% not 2% or no fat, Cottage cheese is intended to have fat. When possible find a locally produced variety from 100% grass fed cows.)
- 4 oz Raw Sharp Cheddar Cheese, grated (buy local, Organic Valleys brand is also good)
- 4 oz Raw Mild Cheddar Cheese, grated (buy local, or use Organic Valleys brand)
- 1 Pint Grape tomatoes, halved (I am partial to Lady Moon Farms tomatoes if you can get them)
- 1/2 Medium Organic Yellow Onion, chopped
- 1 Can Eden Organic Black Beans (We are very particular to use this brand for canned beans – they were among the first to remove BPA from the can lining)
- 1 Small Zucchini organic, chopped
- 1/2 Pint Shiitake mushrooms, chopped (ok to substitute Portabello, Maitake or Crimini. No button mushrooms.)
- 1 Cup Organic Brown Basmati Rice, cooked
- 1 Large Bunch Spinach, chopped
- 2 Small Carrots, chopped
INSTRUCTIONS
Gather your ingredients together.
Slice the mushrooms.
Slice the zucchini.
Cut the tomatoes.
Grease a 9×12 casserole dish.
Crack the eggs and add in to a large bowl.
If your brown rice is freshly cooked and warm, add it in last.
Mix all ingredients together.
Pour egg bake mixture into dish. Bake at 375 degrees F for 1 hour.
At that time shake the dish slightly.
If the middle still jiggles allow to cook until set.
NOTES
When Egg Bake is made with the above ingredients it will not require salt or pepper.
I choose organic veggies and raw milk cheese for my recipes. These ingredients deliver a much more flavorful finished product. Without the GMOs or pesticides your gut will be happier = less bloating. Organic and raw foods are also more nutrient loaded so you get more out of each mouthful. And without any synthetic fillers you body has 100% real food that it can do something with.