Written by I love breakfast, and I really appreciate the value that a large egg bake creates for Brent and me during a busy week. On a typical work-week morning, I spend anywhere from 10 to 20 minutes preparing breakfast for Brent and myself. Most of those mornings, one or both of us has to run out the door with that food in a to-go container, destined to eat in the car or at the office, rather than sitting down at our kitchen table to enjoy it and each other’s company.
This Sunday Broccoli-Mushroom Egg Bake, and others like it, often change that. Not only is it easy to make and delicious, it saves me time morning after morning as the week progresses. When there’s a breakfast casserole available, it takes me just a couple of minutes to pack up a piece for Brent and myself so I can sleep in an extra few minutes. Or, even better, Brent and I can actually take 10 minutes to eat together before starting our busy days.
Whip this up on Sunday morning, enjoy it, and save the left overs to make your work-week morning routine a little less hectic. We hope you enjoy it!
Ingredients
2 Tbsp ghee, divided
1 C chopped onion
3 C chopped broccoli
2 C sliced baby portobello mushrooms
salt and pepper to taste
10 large eggs
Method
Preheat the oven to 350°F. Melt 1 Tbsp of the ghee over medium heat. Sauté the onions for 1-2 minutes, until just softened. Add the broccoli and continue to sauté for 4-5 minutes.
Add the mushrooms, salt, and pepper; sauté for an additional 2-3 minutes.
Grease a deep baking dish with the remaining ghee. Add the veggie mixture to the dish.
Whisk the eggs in a medium bowl. Pour into the baking dish over the veggies.
Bake uncovered for 30-35 minutes. Cool for 5 minutes before serving or dividing into to-go containers for the week.
Sunday Broccoli-Mushroom Egg Bake
Ingredients
2 Tbsp ghee, divided
1 C chopped onion
3 C chopped broccoli
2 C sliced baby portobello mushrooms
salt and pepper to taste
10 large eggs
Method
1. Preheat the oven to 350. Melt 1 Tbsp of the ghee over medium heat. Sauté the onions for 1-2 minutes, until just softened. Add the broccoli and continue to sauté for 4-5 minutes.
2. Add the mushrooms, salt, and pepper; sauté for an additional 2-3 minutes.
3. Grease a deep baking dish with the remaining ghee. Add the veggie mixture to the dish.
4. Whisk the eggs in a medium bowl. Pour into the baking dish over the veggies.
5. Bake uncovered for 30-35 minutes. Cool for 5 minutes before serving or dividing into to-go containers for the week.
that paleo couple 