MONTHLY FLYER
Harvest Veggie Egg Bake
A hearty, savory start to your day... protein-rich and full of mineral-dense veggies to nourish adrenal glands and maintain balanced blood sugar for steady cortisol rhythm.
Ingredients:
8 large eggs
1 small leek, sliced thin
1 cup broccoli florets, chopped
½ cup green, red or orange bell peppers, chopped ½ cup mushrooms, chopped
1 cup baby spinach
1 Tbsp olive oil
1/2 tsp dried thyme
1/2 tsp dried oregano
Sea salt and pepper to taste
8 large eggs
1 small leek, sliced thin
1 cup broccoli florets, chopped
½ cup green, red or orange bell peppers, chopped ½ cup mushrooms, chopped
1 cup baby spinach
1 Tbsp olive oil
1/2 tsp dried thyme
1/2 tsp dried oregano
Sea salt and pepper to taste
Directions:
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Preheat oven to 375°F.
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Heat olive oil in skillet; sauté leek, peppers and broccoli for 3–4 minutes until tender.
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Add mushrooms & spinach to wilt slightly. (Once soft, drain water from pan)
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Whisk eggs with herbs, salt, and pepper. Stir in sauteed veggies.
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Pour mixture into oiled baking dish (8x8).
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Bake 20–25 minutes or until set in center.
Storage: Keeps well in fridge up to 4 days. Excellent reheated or served cold. Freezes well up to 1 month.
Prep Time: 15 minutes | Serves: 4
