Egg Bake Casserole (Edit recipe)

This delicious breakfast is a creative way to enjoy having a single-serving egg quiche all to yourself. We love how the top gets crispy while the vegetables in the center are encapsulated in warm, fluffy eggs.

5 minutes

20 minutes to 25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	51
Fat:	5 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	2151 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Primal Palate

Serves: 1

Ingredients

2 whole Pastured Eggs
1/8 cup Onion, diced
1/8 cup Zucchini, halved and sliced
1/8 cup Broccoli, chopped
1/8 cup Spinach, chopped
1 tsp Salt
1 tsp Coconut Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F.
Whisk two eggs in a mixing bowl.
Stir in chopped vegetables and sprinkle in salt.
Lightly grease a single-serving nonstick soufflé dish with coconut oil.
Pour egg mixture into the soufflé dish.
Bake at 350°F for 20–25 minutes.
Serve.

Notes

A side of fresh fruit, bacon, or sausage will go well with this recipe. You can even get creative and mix cooked sausage or ground meat into the eggs prior to cooking, or top with crumbled bacon.