NUTRITION & WELLNESS

Recipe: Veggie Packed Egg Bake

DAY 1 OF The FitHAUS Nutrition ... What's for breakfast?  Here's an idea!

Well, if you're going to get your 5 servings of veggies today, you should start with breakfast, right??

Here's a great recipe idea from FitHAUS Nutrition Coach, Jess!  Get your protein AND veggies!  (side note:  also works as a lunch or dinner idea)

Veggie-Packed Egg Bake

Ingredients & Supplies:
-13x9" baking dish
-parchment paper to line baking dish
- 18 large eggs OR combo of 12 large eggs + 2.25 cups egg whites

-12oz hash browns or diced potatoes
-2 cups frozen chopped spinach

-2 cups frozen chopped broccoli

-2/3lb (raw wt.) ground sausage (I use mild italian)
-4-6oz cheese (goat, shredded cheddar, crumbled feta,...your choice!)
-~1tsp salt & pepper ("s&p")

-~1-2Tbsp "Everything but the Bagel" seasoning (optional)

Directions:
Preheat oven to 400.

Brown sausage in a pan on the stove (medium heat).

Line bottom and sides of baking dish with parchment paper.

Lay down the layer of potatoes, then the layer of spinach & broccoli, then crumbled sausage.

Whisk eggs + ~1 tsp s&p and pour evenly over contents in baking dish.

Sprinkle evenly with cheese and pat cheese into mixture.

Sprinkle with TJ's "Everything But the Bagel" seasoning.

Bake for 40-55 minutes (check at min. 40), until egg bake is firm and doesn't wiggle when you jiggle it. (It should start to puff up slightly in the middle.)
Store covered in fridge for up to a week. Reheat in microwave or on stovetop (w/ 1 tsp oil/butter in pan).
Optional Add-Ins/Swaps: halved grape tomatoes, peppers, jalapenos, omit potatoes/cheese...play around!

Yields: 8 servings, each with a 1/2-cup serving of veggies.