Easy Egg Breakfast Bake

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I always struggle with getting in enough protein at breakfast. Protein shakes don’t appeal to me, cooking eggs just takes too much time, and I think it’s too cold to eat yogurt (yes, I am a wimp). But, without enough protein I usually end up hungry before lunchtime and reaching for a snack that I don’t need. In an effort to make AM protein easier, I baked up an easy and easy-to-customize egg bake.

I ate mine on a piece of toast with Kite Hill Chive “Cream Cheese Style Spread” (it’s made from almonds and DELICIOUS!).

A fun scrambled eggs tip: I learned in a Food Science cooking lab in college to always scramble eggs with water, not milk. Water is much lighter than milk so the eggs will be much fluffier.

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Easy Egg Breakfast Bake

Ingredients: 

  • 8 large eggs
  • 2 tbsp water
  • 1/4 red onion, thinly sliced into rings
  • 1/2 cup sliced mushrooms
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tsp fresh rosemary
  • butter

Directions:

Preheat oven to 325F. Coat the bottom of a baking dish with butter.

Slice onions and mushrooms. In a bowl, whisk eggs, water, and spices. Pour into buttered baking dish. Arrange mushrooms and onions on top of eggs.

Bake for 25-30 minutes until eggs are cooked through in the center.

Makes 4 servings.

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