Egg Casserole for One

Egg Casserole for One

 

Sometimes you are in the mood for a delicious breakfast casserole filled with

eggs, veggies and breakfast meats, but you don’t have the time or need for a fullfledged

kitchen marathon. If this is the case, this recipe fits the bill. It’s fast, easy

and doesn’t leave you with leftovers you can’t eat. For two, simply double the

recipe and divide between two ramekins, or use a casserole dish if you’re serving

more than one. Either way, you’ll love it!

Ingredients:

2 large, cage free, organic eggs

2 broccoli florets, finely chopped

1/4 small zucchini, chopped

1/4 small onion, chopped

5 spinach leaves, chopped

2 slices bacon, cooked and crumbled

1 tablespoon butter

Freshly ground black pepper, to taste

Directions:

Preheat oven to 350 degrees. Beat eggs in a small bowl and mix in the veggies

and bacon. Season with freshly ground black pepper to taste.

Grease a single serve ramekin with butter and pour the egg mixture in. Bake

for 15-20 minutes until the top is lightly browned. Serve immediately.