I don’t like to mess around with a skimpy little breakfast. If I have a say in it, breakfast is hearty, filling, and flavorful. I am obsessed with breakfast egg-bakes. They are simple to make, easy to reheat throughout the week, and can pretty much be eaten for any meal of the day.
Adding vegetables into breakfast is a great way to get a head start on your veggie intake for the day. Most people fall short of the recommended amount. Plus, with a recipe like this you won’t even notice the veggies because the bacon and feta flavors really shine through.
This recipe is super easy to customize if any of the ingredients aren’t your jam. You can swap in any breakfast meat, vegetable, or cheese you fancy. If you stick to the serving sizes of each ingredient outlined, it will turn out great. Promise.
Don’t shy away from this if you are only cooking for one or two. I make this all the time for myself and eat leftovers throughout the week. It reheats well and is even good straight from the fridge. (Don’t judge.)