make-ahead breakfast! take 1

Someone REALLY needs to talk to America about its constant need to work. And I mean changing things like… no businesses open until at least 10 a.m. But until such time, I get up early morning to make YOU coffee. So… you’re welcome.

That means I have zero time and zero desire to wake up in time to make breakfast. Sometimes I only leave myself 2 minutes (literally 2 minutes) to eat before rushing out the door to make my train. Because if I miss it, I’ll likely be 20 minutes late to work. Not that I’m speaking from experience…

I decided that if quiche are good, just baking eggs and vegetables alone is probably gonna work, too. It did!

p.s. post about how i manage to meal plan without a real plan coming up soon, along with the pros and cons of my method. i like a little spontaneity 😉

Make-Ahead Egg Bake (Gluten free, dairy free & Paleo, I guess?)


  • any vegetables that you like in eggs
  • salt and pepper
  • minimum 6 eggs
  • optional: milk of choice

Yep, it’s really that effortless. Just the way I like it.

Step one: Grease your pan. This is very important. I forgot to do this. I like using butter, but I suppose that is no longer dairy free. But you decide.

Step two: Saute ya veggies! Or steam, or whatever you like. Just soften them a little. As they cook, you can go on to…


Step three: Crack eggs into a bowl. Whisk together with salt, pepper, any other seasonings you like. I enjoy garlic. I also always add milk or cream to my eggs, but you do you.

Step three and a half: Bake husband’s muffins before your egg bake because you have a small oven and they won’t fit at the same time.



Step four: Place softened vegetables into a baking dish, pan, whatever. I’ve been using an 8×8 so I can cut even squares. Pour eggs on top.


Step five: I bet you guessed this one. Put it in the oven at 350 until the eggs set (aka stop being jiggly). I usually overcook eggs because I hate hate hate hate hate hate when they are the tiniest bit runny, but I do think this is better on the more done side anyway.

And so that’s it.

Here’s how I ate mine: I used spinach and peppers as my veggie base, then smashed up the finished product in corn tortillas topped with hot sauce and avocado. Ignore the sausage because it was an experiment and didn’t taste very good.


This was good, but the avocado was necessary for me to enjoy the flavors of the eggs and cilantro. That was also an experiment. My favorite veg combo so far has been spinach, mushrooms and tomatoes.

This one.


Fyi, the egg bake stays good for about a week. I just store mine in the baking dish with plastic wrap and heat portions in the microwave for a minute or two. Enjoy.

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