Description
this delicious egg bake is loaded with protein, fiber and flavor. pair it with some fruit and whole grain bread for a fully balanced breakfast or with a salad and avocado for an easy lunch!
Ingredients
Scale
- 10 eggs (note: you can split half and half between whites and whole eggs if you prefer)
- 1/2 cup broccoli florets, roughly chopped
- 1/4 cup diced red onion
- 1/2 cup cherry tomatoes, halved
- 1/3 cup shredded mozzarella cheese
- 1 teaspoon oregano
- Salt & pepper to taste
- 4 tablespoons pesto
Instructions
- Preheat oven to 350 degrees F
- Grease the bottom of an oven-safe baking dish (something larger than an 8×8 pan)
- Place chopped veggies in the bottom, sprinkle with salt & pepper
- Sprinkle cheese over the veggies
- Add eggs, oregano and additional salt & pepper into a separate bowl and whisk
- Pour whisked eggs and spices over the veggies
- Place small dollops of the pesto on top of the egg mixture, use a fork to stir around the dish if desired
- Bake for 20-30 minutes or until egg sets in the middle and sides begin to brown
Nutrition
- Serving Size: 5 servings
