Green Eggs Breakfast Bake
Author: 
Recipe type: frittata
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 slices
 
This breakfast bake is the perfect make-ahead working day breakfast meal.
Ingredients
  • 1 tablespoon ghee or olive oil
  • about 4-5 cups in total of shredded broccoli, potato, sweet potato, kale, etc. (If using sweet potato, ensure that it is very finely sliced)
  • 1 medium onion, diced
  • 8 eggs
  • salt and pepper
Instructions
  1. Heat oven to 350F/175C
  2. In an ovenproof pan or skillet, heat the oil or ghee over medium high heat. Add the onion, and sauté until softened. Add the veggies, and stir to combine. Cook for a minute or two, or until the veggies are slightly softened but not fully cooked.
  3. Crack the eggs into a medium bowl and whisk to combine, seasoning with salt and pepper.
  4. Pour the eggs over the veggies, moving things about so that everything is roughly mixed. I poke things around so that every part of the pan gets some egg coverage, but don't worry too much about anything further. Cook undisturbed for a few minutes, to color and set the bottom of the dish.
  5. Place entire pan in the oven and bake for 15-20 minutes, or until everything is puffed and set.
  6. Cool in pan and slice into pieces, then store slices in a sealed container in the fridge for no more than 5-6 days.
Notes
** be sure to slice the sweet potato into very thin, wafer-like slices, as it will otherwise remain pretty crunchy after cooking.
** size and servings depend on how many veggies you add, the size of your eggs, and the size of your pan.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/green-eggs-breakfast-bake/