Breakfast Veggie Egg Bake

As you may know, I’m a food prepper.  I spend a lot of the day on Sundays preparing food for the week for my boyfriend and me.  This is a habit I got into when I lived alone, and now that I’m prepping for us both–and one of us is quite obviously a larger consumer of food than the other (thank God he works from home 2 days a week!)–it takes a good portion of my day each weekend.  And I’m sure there are a lot of people who would, acknowledging that, state that food prepping is not for them…I totally get it.  There are times that, I too, get frustrated by the time I spend in the kitchen preparing food when I could be catching up on shows, reading, or out brunching.  However, I haven’t found a more convenient way to eat well during the work week that works for me in my life.  So for me, the time spent prepping is worth it.

But just because it’s worth it, doesn’t mean I’m not always looking for ways to make the process more efficient.  And I have found some ways to do so.  One way is to crock-pot my chicken for my week’s lunches (check this recipe for a quick overview of what I do–it’s super simple), and the other is to bake all my breakfasts in one batch using the recipe below.   



– 4 eggs

– 16 ounces egg whites

– 1 bell pepper

– 1 small onion

– 1 bushel of asparagus

– 2 cups spinach

– coconut oil for cooking and greasing baking dish

– salt, pepper, dulse flakes (optional)




1. Rinse and chop veggies (including spinach).

2. Sautee veggies in coconut oil, cooking peppers, onions, and asparagus first, then adding spinach for the last 1-2 minutes.

3. Whisk together the 4 eggs and 16 ounces of egg whites.

4. Grease baking dish, add cooked veggies to dish, spreading them out evenly over the bottom; then, pour egg mixture on top.

5. Sprinkle with salt, pepper, and dulse flakes.

6. Cook for 25-30 minutes, or until the middle is no longer liquid.

7. Cut up into four equal pieces, place in Tupperware, and breakfast is prepped!


A couple of points…

  • I know that this give me four breakfasts, and there are five workdays in a week.  For me, this works out just fine because there will inevitably be a day in the week when I won’t have the opportunity to eat a breakfast like this and will need to simply take something like nuts or a protein bar with me in the car.  You can do something like this with any kind of baking dish…even double the recipe and make double the breakfasts, or make mini’s using a cupcake tin!
  • Make this your own!  What are your favorite veggies?  Add those!  I like this combination because it gives me a good dose of greens to start the day and the peppers and onions make it tasty.
  • Dulse is a seaweed with a salty flavor.  It is a rich source of natural iodine and contains other minerals such as potassium, calcium, and iron.  This addition to the recipe is 100% optional, but I like to sprinkle it on top because I figure if I can easily add additional nutrition to my first meal of the day, why not do so?

Hope you enjoyed this breakfast made simple recipe.  Leave a comment below letting me know how this worked for you or share some of your own meal-prep hacks!  And if you loved this post, hit the share button.  After all, sharing is caring .


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