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Veggie Egg Bake

Breakfast can be hard. Especially if you have two kids, wake up at eight in the morning, and have to go directly to work. Who has time to make a full, nutritious breakfast when you’re sleepy and all you want is coffee and to go back to bed? Eggo waffles and cereal become a go-to, and while it’s not a bad breakfast option and is 100x better than no breakfast at all, it’s still not the most nutritious thing both for you or your children.

The solution? An egg bake!

The advantage of an egg bake is you can construct it the night before and put it in the oven in the morning when you and your kiddos are getting ready for the day. Or, you can make it the night before and heat it up in the morning. It’s delicious, full of protein, and sure to keep munchies at bay longer than any cereal would!

This egg bake uses hashbrowns, spinach, cherry tomatoes, and obviously eggs. If you’d like to add more or less veggies feel free, or add whichever veggies are your favorite. Green onion, mushrooms, or broccoli are all delicious options.

You start your bake by spraying a square cooking dish with cooking oil. If you don’t have a square dish you can use a 9×13, your bake will just be thinner and you’ll need to cook it for less time.

Next, you press the shredded hash browns into the bottom of the pan. You want an even covering. Put the hash browns in the oven at 375 for 10 minutes. You’re cooking it a little in advance so the potatoes cook properly. The potatoes will not be golden brown or fully cooked when you remove them at this point, but it will help them be fully cooked later.

The hash browns are what makes this an egg bake.

When you remove the hash browns add 1/2 cup of shredded cheese. Cheddar works wonderfully, but if you have a preference feel free to use it.

Now, heat olive oil in a skillet and cook your garlic for 30 seconds. Then you’re going to add your cherry tomatoes for another 30 seconds, and then your spinach until your spinach is wilted. Remove it from the heat and add to the hash browns and cheese. Whisk together the eggs, milk, and spices. Creamier milk will work better, but skim milk will be just fine. Pour this over the hash browns and veggies. Sprinkle more cheese over the mixture.

Bake for 35-40 minutes or until it’s golden brown and cooked thoroughly when cut.

Additional easy breakfast ideas for a busy mom:

Cheesy Sausage breakfast cupsΒ || put an egg bake in a muffin tin and you can’t go wrong. Mini egg bakes are an easy and portable breakfast.
Breakfast Tacos|| What kid wouldn’t want a taco for breakfast? These are super fast, easy, and family friendly!
Breakfast Corndogs || What could be better than a sausage and pancake corndog? Make these ahead, freeze them, and pull them out on those busy school mornings.
easy Oven Pancakes|| Oven pancakes cook up while you are making your coffee. A busy mom’s little trick for a fast and delicious breakfast.

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Veggie Egg Bake

A delicious breakfast egg bake full of veggies and flavor!

Servings 6

Ingredients

  • 1 package hash browns
  • 2 cloves garlic
  • 1/2 cup cherry tomatoes
  • 2 cups spinach
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon nutmeg
  • salt & pepper to taste
  • 1 cup shredded cheese

Instructions

  1. Preheat oven to 375.

  2. Spray a square cooking dish with cooking oil. Press down shredded hash browns in bottom of pan. 

  3. Bake for 10 minutes

  4. Top with 1/2 cup shredded cheese.

  5. Heat oil in skillet. Add garlic and cook and stir for 30 seconds.


  6. Stir in 1/2 cup cherry tomatoes and continue to stir for 30 seconds

  7. Mix in spinach and cook for 2 to 3 minutes, or until spinach is wilted.

  8. Remove from heat and spread over hash browns.

  9. Whisk together eggs, milk, nutmeg, and salt and pepper. Pour over veggies and hash browns.

  10. Sprinkle remaining cheese on top.

  11. Bake for 35-40 minutes or until top is golden brown. 

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