Egg Bake

I made this every week during our Whole30 and have continued to make one regularly. I buy the five dozen carton of eggs from Costco which is a crazy good deal and helps you feel less guilty for using up a lot of eggs at one time. This is a great way to mix up breakfast and get in some veggies (and use up whatever you have left in your fridge at the end of the week). It's perfect for a quick breakfast on the go. Just bake it at the beginning of the week (or whenever you want...) and cut it up into portions, stick it in the fridge and reheat whenever you need a healthy, filling breakfast. Check out the original post for more photos and tips on making this egg bake. 

Ingredients:

• Five generous servings of vegetables -- diced (I like onion, pepper, spinach, zucchini and broccoli)
• Two links of Aidells Chicken Apple Sausage* -- cut into thin, round slices
• Ten large eggs
• 4 tablespoons of ghee/butter or olive oil
• salt and pepper to taste

**Directions:
1. Pre-heat oven to 350 degrees
2. Dice all vegetables into small pieces -- thoroughly thaw and strain all frozen vegetables
3. Coat the bottom of a 9×12 clear glass baking dish with 1 tablespoon ghee/butter or olive oil 
4. Prepare pan with ghee/butter or olive oil
5. Sautee vegetables for 10 minutes, season with salt and pepper to taste
6. Add chicken apple sausage and sauté for 5 minutes
7. In a large bowl, crack and beat the 10 eggs.
8. Add sautéed vegetables to raw eggs and stir to combine.
9. Pour egg/vegetable mixture into greased baking dish.
10. Bake at 350 degrees for 25-30 minutes or until casserole turns golden on the edges.

*Make sure you use the big links of Aidells chicken apple sausage -- the smaller ones are not Whole30 compliant!

** I would just sauté all of the vegetables in a pan until they were tender, mix them with the eggs and pour into the 9x13 pan. Also, I diced the sausage into smaller quarters so there was a better chance of getting more in each little egg bake square ;) 

Original recipe found here.