We’ve all heard that breakfast is the most important meal of the day. While that may be true it’s also the meal that I skip the most. In my experience it’s easier to make myself a cup of coffee and just get on with my day. It seems likely that this is the case for a lot of people. Although I still start my day off right with a cup of coffee, I am also making an effort to eat breakfast! Here’s a recipe that I have been loving!
Now I know that not everyone is guilty of skipping the most important meal of the day. Here are a few other reasons why you should give this recipe a chance! It’s an easy but healthy recipe that adult and kids will enjoy. Conveniently, this recipe can be prepared completely the night before and baked in the morning. I’m also all about breakfast for dinner and love making this along with some of my delicious cinnamon and brown sugar waffles! Meal prepping egg sandwiches is also a piece of cake thanks to this recipe!
Ingredients:
- 10 large eggs
- 1/2 cup milk
- 1 small bell pepper diced
- 1 shallot minced
- 1 1/2-2 cups chopped broccoli
- 6 pieces of cooked and chopped bacon
- 1/2-1 cup shredded cheese
- Your choice of bead if you’re making breakfast sandwiches
Directions:
- Cook your bacon. I like to cook bacon in the oven for 15-20 minutes at 400. Once the bacon is done cooking drop oven temperature down to 350.
- While your bacon is cooling dice, chop and mince all the veggies. Blot bacon of excess grease and chop into small bite size pieces.
- Grease a 9 x 13 baking dish with a little butter or cooking spray. Crack all 10 eggs into baking dish and whisk until you see little bubbles. Add milk and whisk thoroughly to incorporate it into the eggs.
- Evenly add all the veggies into the egg mixture and then top it with cheese.
- Place into the oven and bake for 25-30 minutes. Your kitchen is going to smell so good. Let the eggs cool for a few minutes.
- Serve up your eggs and enjoy right away!
- Or make meal prep breakfast sandwiches! For my meal prep breakfast sandwiches I like to use Ezekiel English muffins and I use the ring part of a mason jar lid to cut the eggs into circles! I wrap each sandwich individually in wax paper and then store them all together in a freezer bag or in the English muffin sleeve. For breakfast all I do is remove the sandwich from the wax paper and pop in the microwave for 1 minute 30 seconds! So easy and delicious!
