I have been looking for a quick and easy breakfast, because no matter how much I have tried to get up a little earlier to make a smoothie, I can’t. It always seems when I sit down to do my makeup, I get sucked into a time warp! Before I know it I have 10 minutes to take the dog out and grab my food for the day.
Since I haven’t got vegan yet, and I had some leftover eggs, I thought some sort of baked egg casserole would be perfect. Keep in mind you can change the ingredients to your taste. It is also a great way to use veggies that are about to go bad or left overs. Get creative.
Easy Baked Eggs
- 12 eggs
- 5 oz soy milk
- 1 teaspoon ground dry mustard
- salt and pepper to taste
- 1 small jar marinated artichoke hearts, drained and chopped
- 1 1/2 cups fresh spinach (I suggest you wilt it, I didn’t but wish I had)
- 1/2 cup Daiya Cheddar cheese
Preheat oven to 325 degrees. Lightly grease a 9×13 inch baking pan.