Let’s talk about veggies at breakfast! This Spring Veggie Egg Bake is my jam right now. Most days for breakfast I go with my standard eggs and chicken sausage for lots of protein, and try to add in leftover veggies if we have them. But my new favorite way to ensure I get my veggies in is adding them to an egg bake and making it ahead! If you saw earlier this week on Instagram, my hubby got his dream job as a firefighter and is going through a crazy tough academy right now. He leaves the house at 4:30 AM and gets home at 7:30 PM so it’s super important to send him off with all kinds of good fuel for the day. This week I made a big egg bake that I cut into squares and packaged in foil so he could grab a square for his drive. While his are packed with tons of protein, I left this veggie back meat free so those vegetables could take center stage! If you are busy in the mornings I can’t recommend these enough. They are perfect to throw in the microwave to heat up so you have a nutritious breakfast on the go! This one is not only great for week nights but also great for a big group brunch, like for Easter perhaps?! You could totally make this into a double batch in a 13 x 9 inch pyrex and feed a crowd!
And now that I am prepping meals for my fireman hubs I am hoping to share more about that prep with you guys too! It is such an exciting time for us and I could not be more pumped for the future. Be sure to follow along my instagram stories for all my meal prep hacks!
Bring a skillet over medium high heat and add in oil. Add onion, carrots, asparagus and garlic and cook for 5-7 minutes or until cooked through and lightly browned. Pour veggies into a greased 8×8 pyrex dish and let cool slightly. In another bowl combine eggs, almond milk, sage and salt and whisk to combine. Pour eggs over the veggies and bake for 35-45 minutes, or until the casserole is set in the middle. Cut into slices and enjoy!