These baked eggs make the perfect breakfast. Whether you put them in tacos or english muffins (I’ve done both and honestly, they are awesome all the way around). They offer up friendly macros at under 100 calories, 6g of protein, 5g of fat, and under 4g carbs. This leaves you lots of wiggle room on how to serve them for breakfast.
Now I make mine a little differently because I roast my veggies BEFORE I add the egg mixture. Honestly this part is absolutely mandatory unless you enjoy crunchy bits of onion? Oh, you don’t. Well then you are going to love this recipe!
Pet peeve rant: you know those food videos popular among social media? One thing I cannot stand is how none of these major food sites know how to cook vegetables. You cannot add raw veggies into dishes and expect them to be cooked. It is disgusting and makes me upset every. single. time. It is nonsense. This reminds of a hilarious video where professional chef Matty Matheson reviews popular food videos. Seriously, go watch it!
Now roasting the veggies before hand makes sure they are broken down and sweet which equals so much more flavor for the final baked eggs. Bonus: you do this in the same exact pan that you make the eggs in so there is no reason to dirty anther pan. Double Bonus: the oil you add to roast the veggies means you don’t have to add any extra oil or spray when you pour in the egg mix. Boo-yah people.
The egg mix is just eggs, whole milk, and seasonings. Also hot sauce. lots and lots of hot sauce. Easy peasy. I opt not to add cheese because I’d much rather add a fresh slice when I eat them for breakfast. For seasoning I use vegeta which is an all purpose vegetable seasoning thats popular with a lot of Romanians. I might be biased but it is the one seasoning that just takes eggs over the top. You might recognize the brand chef on the packages from the “discourse chef” meme.
This recipe is also perfect for using up lots of different veggies. I would recommend sticking mainly to dryer veggies (onions, bell peppers, celery, etc) and 1 wetter veggie max (tomatoes, zuchinni, etc). Stick to the 2 cup veggie directions in order to make sure the veggies are adequately roasted. I’ve never done this, but I bet this would work with leftover cooked veggies. Just skip the roasting and add them in with the egg mixture.
I almost always make these baked eggs into a breakfast sandwich and it is such a decadent (but diet friendly!) way to start the morning. I grew up very frugal so I don’t think I’ll ever be the kind of person to spend $10+ dollars on a coffeehouse breakfast, but that doesn’t mean I don’t wish for some kind of lifestyle where I can eat delicious breakfast sandwiches. The recipe for how I build these into breakfast sandwiches will be coming next week so stay tuned!
Meal Prep Baked Eggs
Ingredients
- 1 tbs canola oil
- 2 cups chopped veggies onions, bell peppers, tomatoes, etc
- 6 large eggs
- 1/2 cup whole milk
- 1 tsp all purpose seasoning I use vegeta
- generous pinch black pepper
- hot sauce
Instructions
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Preheat oven to 400 degrees. Oil a 11x8 inch pan, make sure to cover the sides as well as the bottom. Add veggies and roast for 15 minutes. While they roast, prep the egg mixture. Crack the eggs into a bowl and add the rest of the ingredients. Whisk very well.
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Once veggies are roasted, reduce oven temperature to 350 degrees. Pour egg mix into pan with veggies, stir around to mix in the veggies with eggs. Bake for 30 minutes.
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Slice baked eggs into 8 equal slices. Pack in a tight sealed container and keep in the fridge. Do not freeze. This recipe should be eaten within a week. To reheat, simply microwave for 30 second intervals at reduced power.
Recipe Notes
I would recommend sticking mainly to dryer veggies (onions, bell peppers, celery, etc) and 1 wetter veggie max (tomatoes, zuchinni, etc). Stick to the 2 cup veggie directions in order to make sure the veggies are adequately roasted.
