Easy Breakfast Egg Bake

Being that breakfast is the most important meal of the day, it’s probably in our best interest to eat something healthy, right? Right. But we all know making a healthy breakfast during the week before work is more of a hope than it is a reality.

Enter this simple egg bake recipe.

These are quick and delicious and packed full of protein and nutrients. I made them on a Sunday morning for breakfast and brought the leftovers to work throughout the week. They stay fresh in the refrigerator and don’t lose their taste when warmed up in the microwave.

Breakfast problems = solved!

Set aside a half an hour to prep these bad boys and you’ll thank yourself all week long.

Step 1: Prep your fillers. I used chopped red pepper, green pepper, onion, bacon, spinach, sourdough bread and Swiss cheese.egg bake_ingredients

Step 2: Whisk eggs with milk. Use about 1/2 cup of milk for every 6 eggs. Add salt and pepper as desired.egg bake_eggs1

egg bake_eggs2

Step 3: Coat muffin tin with non-stick spray or butter.egg bake_muffin tin

Step 4: Add ingredients to each tin. I mixed each one up to ensure I had different flavors to choose from.egg bake_muffins filled

Step 5: Pour whisked eggs over the ingredients in each tin.egg bake_full

Step 6: Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes and enjoy!eggbake_finished

Hopefully these egg bakes will spice up your breakfast routine and give you all the juice you need to power through the day!


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