Everyone’s favourite excuse for not eating breakfast (especially good-for-you breakfast) is lack of time/energy.
NO MORE EXCUSES. This is the easiest and cheapest thing in the world to do, you make it Sunday night and just cut and nuke another piece every day (pairs very well with a delicious glass of veggie juice!) If you find yourself with extra time one morning, scramble your slice up in a pan with some cheese or something.
The name is a little misleading, and the ingredients are super flexible. My recipe is gluten and lactose free, but you can add things like cheese and ground sausage or whatever else you want. Just…make sure to thoroughly cook any meat before you throw it in!
WHAT YOU WILL NEED
- 1 bowl
- 1 fork
- 1 knife capable of chopping veggies
- 1 cake or pie pan, or a small square baking pan…just make sure it’s smallish and the sides are high
- 1 oven
- Non-stick cooking spray (I use Pam baking spray)
- 6 eggs – ~$1.50/dozen
- water – free!
- 1 each red and green bell pepper – ~$.30 each
- frozen (or fresh– NOT canned, ew) peas – ~$2.00/bag
- frozen (or fresh) broccoli – ~$2.00/bag
- 1 quarter onion (cut it in half, then cut one of the halves in half, and put the rest in a ziploc in the fridge for use in something else) – ~$.10/piece
- Some ground pepper
Step 1: Set your oven to 350 to preheat
Step 2: Chop your veggies up. Let me help, because this is something that I still struggle with, and make people like Bassvocals do at every opportunity so I don’t mess it up or cut my hand off.
Step 3: Crack all six eggs into your bowl and add a bit of water. Don’t drown it, just a splash or two of water will do. Take up your mighty fork and whip it around inside of the bowl until all of the tasty yellow yolks are broken and blended into the clear snot-like part of the egg. Now shake in some pepper.
Step 4: Take all of the veggies you just chopped up and dump them into your egg soup. Stir them up! (Note: I didn’t give an exact measure of peas or broccoli… just add however much you want. I usually add until it’s like there are more veggies than there is egg, but that’s me and you’re the one who has to eat it!)
Step 5: Spray your pan!
Step 6: Pour your eggaliciousness into the pan and stick it in the oven.
Step 7: Set your timer for 10-15 minutes. Check on your eggy cake after 10ish minutes– once it looks cooked and kinda puffy and is firm to the touch/warm all the way through in the center you should be good. If it starts browning on the edges just throw some foil on top until the rest is cooked.
Step 8: Let it cool a bit, then throw it in the fridge with some foil for consumption throughout the week, or dig in and share with your friends right away!
Nice and easy. Remember, you can add whatever you think will taste good. Try different combinations and report back with your findings!
Something else I’ve done in the past is pour the egg batter stuff into the cups of a greased cupcake tin and had mini egg pie things (like crustless quiche!) I prefer the egg cake method because I could never get the timing right for eggie cupcakes, but maybe you will have better luck.
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