Breakfast Egg Squares
Vegetarian Option | Gluten Free
Serving Size 6
Total Time 40 Minutes
4 tbsp evoo
½ onion, chopped
1 red bell pepper, chopped
1 container mushrooms, chopped
1 small zucchini, chopped
4 handfuls of spinach, chopped
¼ tsp pepper
3 tsp salt
4 oz goat cheese
hot sauce of choice
Set oven to 400 degrees and arrange a rack in the middle of the oven.
Line a casserole dish with parchment paper and spread vegetables out evenly. Toss vegetables with evoo, salt and pepper. Roast in the oven for 15 minutes.
Once vegetables are soft, remove of oven and let dish cool
Reduce oven heat to 300 degrees.
Place the eggs, salt, and pepper in a medium bowl and whisk until the eggs are completely incorporated. Add the goat cheese and spinach and mix. Once mixed, pour eggs in casserole dish.
Bake until the eggs are set about 30 minutes. If meal prepping, eggs should not be completely cooked. (eggs will cook each morning when heating in a microwave). If eating immediately cook for an additional 5-10 minutes.
Remove from oven and let cool completely before slicing.
Slice eggs into squares and store in airtight container in refrigerator.
tips & tricks
Experiment with different types of vegetables.
My favorites are broccoli, zucchini, sweet potatoes, asparagus.
Great dish to prep for the week. Wrap individual slices to grab on the go.
Top with hot sauce and avocado for extra flavor and fat.