If you’re looking for a great meal for leftovers, try this crowd-pleasing Veggie Egg Bake.
Eggs have always been a favorite ingredient for us at Nutrition Stripped. They’re an excellent source of protein, healthy fats, and egg yolks are mineral-rich. Eggs are also versatile — enjoy them for breakfast or for dinner.
This Veggie Egg Bake is incredibly simple to make and relatively quick to cook — all you need is a whisk, a large bowl, a baking dish, a food processor (or your trusty blender) and a skillet to make everything you need for this bake.
Not only is this entree a quick lunch or dinner to reheat as leftovers, but it pairs beautifully with a fiber-rich green salad or a side of your favorite spring vegetables.
The Veggie Egg Bake packs and travels really well due to the consistency of the crust and the eggs — think of it as a portable meal. The crust is made of a nutrient-dense blend of almond flour, sunflower seeds, and flax seeds that give the Veggie Egg Bake a delicious flavor and makes it portable.
Next time you need breakfast or lunch on the go, pack it with a salad and fresh avocado and call it a day. You can take it to the office for lunch to enjoy as is or reheated as a super easy and tasty breakfast option from home.
If you’re feeding yourself, this will be a great entree to have for leftovers and same with feeding a hungry family or partner. Not to mention it’s incredibly versatile depending on what you have in your fridge or depending on your taste preferences.
We like to use this recipe when we have a large number of random veggies on hand and plenty of farm fresh eggs. Just a couple of our personal favorite ingredients have been bell peppers, sun-dried tomatoes, spinach, leeks, and zucchini.
You can even add organic cheese or your favorite non-dairy cheese right before baking for a little boost in flavor.