These egg-based breakfast squares are healthy, tasty, and perfect for those busy mornings when you need a quick breakfast or for lunch boxes. You can personalise your fillings to suit your taste preferences. They are easy to meal prep, make ahead, and are freezer friendly. Kid approved too!
INGREDIENTS
FOR THE VEGGIES:
1 tablespoon olive oil
½ a medium red onion, chopped
3 cloves garlic, minced
1 large red bell pepper, chopped
1 sweet potato, chopped
1 (125g) packet fresh baby spinach leaves
⅓ to ½ cup sun-dried tomatoes, chopped
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
FOR THE EGG BASE:
12 large eggs
⅓ cup unsweetened plain almond milk
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
INSTRUCTIONS
Preheat the oven to 170ºC. Generously grease a 9x13 inch baking dish with olive or coconut oil and set aside.
Add the olive oil to a large frying pan set over medium heat. When hot, add in the onion, sweet potato, bell pepper, salt and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
Working in batches, add in the spinach and cook until wilted. Remove from the heat, then stir in the sun-dried tomatoes. Taste and season with additional salt as needed.
In a medium-large bowl, whisk together the eggs, milk, salt and pepper until well combined and smooth.
Transfer the veggie mixture to the prepared baking dish and spread evenly, then pour the egg mixture over the top.
Bake for about 20 to 25 minutes, until the eggs are cooked through, set and appear puffed.
Remove from the oven and let cool for about 10 minutes.
Cut into squares and serve while still warm, or while cold, and enjoy!
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