Easy Egg Bake with Broccoli and Mushrooms
Serves 810 mins prep25 mins cook
Egg bakes have become one of my favorite go-to meal prep staples—especially now with two little ones. I love making a batch of this easy egg bake with broccoli and mushrooms at the start of the week, cutting it into squares, and storing them in the fridge or freezer. It’s a lifesaver on busy mornings when everyone’s hungry at once.
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What you need
Instructions
1 Preheat the oven to 350°F (175°C) and lightly grease or line an 8x8-inch baking dish. 2 Prep the veggies: Finely mince the broccoli and mushrooms. 3 Mix it up: In a large bowl, whisk the eggs. Add flour, cheese, baking powder (if using), salt, garlic powder, and herbs. Stir until combined. 4 Fold in the veggies until evenly distributed. 5 Bake: Pour into the prepared dish and bake for 20–22 minutes, or until the edges are golden and the center is set. 6 Cool and slice: Let cool before cutting into squares. Store in the fridge for up to 4 days or freeze for later.View original recipe