- 12 eggs (sometimes, I buy an 18-pack and use 12 whole eggs + 6 whites)
- Any veggies you want (I *lightly* sauté these in the same pan I cook the meat in; or use leftover roasted veggies)
- Any meat you want (ham, Canadian bacon, sausage, bacon; if it needs to be cooked, cook it before you bake it)
- 1/2 c. cottage cheese or one of the single-serve containers (Good Culture is my fave)
- Black pepper (I love salt but rarely pre-salt things)
- Preheat oven to 350F.
- Spray 13×9 casserole dish with avocado oil spray.
- Cook meat if needed. Even for options that don’t need to be cooked (e.g., deli ham), I crisp it in the pan first.
- While meat is cooking, crack eggs in a medium-sized bowl. Break yolks with a fork, then stir in cottage cheese and black pepper if desired. Do not over whip or your finished product will be styrofoam-y in nature.
- Add cooked ground meat (e.g., bulk sausage) to the bottom of the casserole dish, then layer veggies overtop. NOTE: If using ham, Canadian bacon, bacon, etc., I sprinkle this on top of the veggies.
- Pour egg mixture overtop so that it’s evenly distributed.
- Bake at 350F for 30 minutes or until firm (if you use more than 12 eggs, you may need to increase cook time).
- Remove from oven and let cool for five minutes before slicing, or completely if it’s going into the fridge.
- Eat it by itself or if you need more carbs, try a serving of berries, oat bran or oatmeal, or a slice of Ezeikiel or sourdough toast. If you need more fat, add avocado.
Get creative! I make a different bake nearly every week and store individual portions in Pyrex for quick reheating. If you try it, snap a pic and tag me on Instagram @iamemilyminer . Let me know what you think!