When I first started eating more whole, real foods, breakfast was the hardest meal for me. Mostly because I was so used to eating cold cereal or toast with hot chocolate every morning.
Once I realized that my body ran better on some protein and veggies first thing in the morning, it was a tough switch. I had to start waking up earlier in the mornings and cook myself some eggs or an omelet and some days I just didn’t have time for that.
Then I found “the egg bake” which basically allowed me to cook a weeks worth of breakfast at once and eat it throughout the week. This really prevented the last minute panic about what to eat.
I know a lot of people interested in eating better struggle with having enough time for breakfast, but let’s be honest, everyone has time to throw a piece of casserole in the microwave for a couple minutes.
You may think that re-heated eggs would get rubbery, but I’ve never had that problem with this casserole. I think it’s because of the moisture in the veggies that keep it nice and fluffy.
I love pairing this with a side of fruit or oatmeal if I’m in the mood for a heartier meal. And the kale + feta + red pepper combo is just AMAZING!
This recipe makes 6 servings for me. To reheat, microwave the individual serving for about 90 seconds, or until warm.