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.
Easy Egg Breakfast Bake
- 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
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.