Breakfast Veggie Bake

Breakfast Veggie Bake

Serves 6-8


12 whole large eggs

Avocado oil spray

1 small eggplant, sliced

2-3 C broccoli florets, roughly chopped

2 tbsp. Green onion, sliced

2 C baby spinach

2 roma tomatoes, diced

⅓ C fresh basil, chopped

½ C goat cheese, crumbled

Optional toppings: Sliced green onion and avocado


Preheat oven to 400 degrees.

Crack all of the eggs into a large mixing bowl and whisk together until well combined. Add some salt and pepper while whisking. Set aside. 

Spray a 9x12 baking dish with avocado oil cooking spray and set aside. 

In a medium sized pan, spray with avocado oil cooking spray on medium heat. Add eggplant and broccoli with some salt and pepper and cook until soft, about 4 minutes. Stir in the green onion and cook for an additional minute. Add fresh spinach and stir it into the veggies. Turn the heat off and let the spinach start to wilt from the heat of the vegetables. 

Stir in the cooked vegetables into the egg mixture along with all remaining ingredients. Pour egg mixture into the baking dish and cook for about 30-35 minutes or until the eggs are cooked through.