This winter weather has me in the mood for some tasty warm dishes!  A client actually inspired me to make an egg bake for the week.  [I love when my clients start inspiring me to make healthy dishes!]

In the past, I was big on putting bacon into my egg bakes.  As a vegetarian I wanted to be sure to create a recipe that was still going to have plenty of flavor.  So here we go...

INGREDIENTS:

• Baby Red Potatoes  |  5-6 medium
• Baby Bella Mushrooms  |  1 cup
• Brussel Sprouts  |  1 cup
• Large Eggs  |  18

DIRECTIONS:

• Cut / dice up potatoes, season and cook on stovetop

• Cook Mushrooms on stovetop
• Cook Brussel Sprouts on stovetop

• Layer into a 8 x 13 inch glass pan:  potatoes then mushrooms then brussel sprouts

• Mix 18 eggs to a creamy mixture and then carefully poor over layers into pan

• When pouring the eggs, it may move other ingredients around - so be sure to spread ingredients out again
• Bake for 25 minutes at 350 degrees or until egg is completely cooked

Try it!  I hope you enjoy this tasty vegetarian egg bake!

Do you have an egg bake recipe?!  Share it! :) 

 

XO,  Brittany