Weekly Breakfast Meal Prep

I am trying to kick my Frito habit... at least at breakfast time anyway.  My diet has expanded a bit to include more spices and fruits and condiments too!  I am loving garlic and tomatoes too.  Instead of egg bites, I just made a big egg casserole type thing and cut it into daily portions.  It is a great reason to use my gorgy purple Le Creuset and way easier clean up than muffin tins!

2 tsp coconut oil

10 oz steam-in-bag frozen broccoli, steamed

14.5 oz can of diced tomatoes or fire roasted diced tomatoes

2 gloves garlic (sliced, pressed, minced)

Salt

Pepper

Oregano

Red pepper flakes

15 eggs

Yellow Mustard

Preheat oven to 350 and grease your casserole, mine is 6.5x11,  or a 13x9 pan.  

Heat coconut oil in a frying pan.  Add the garlic to warm it and release its aromatic goodness.  Add the pre-steamed broccoli, the tomatoes, salt, pepper, oregano, and red pepper flakes.  I don't put amounts on the spices since it is such a personal thing.  I will warn that the red pepper flakes are spicy though so I only use like 5 flakes total.  Cook, uncovered, on medium heat until broccoli is tender and most of the liquid from the tomatoes has evaporated, stirring occasionally.

Set veggie mixture aside to cool completely.

Whisk well all of the eggs in a large bowl, adding a bit of salt and pepper.  I love squeezing in some yellow mustard here too (365 brand is super zippy).  

Add the cooked and cooled vegetables to the beaten eggs and mix well.

Pour into prepared pan.

Bake 40 minutes for the 6.5x11 casserole dish or 25 for the 13x9 pan.  Inserting a knife in the center should come out clean when it is done.

Cool in pan and cut into squares.  You can line these up on a sheet pan to freeze individually and then pack up and store in the freezer, picking a square or two out as you want them.  I just eat it throughout the week and don't bother freezing it.