Preparation isn’t half the battle – it’s the ENTIRE battle! That’s why, every Sunday, we make an egg bake. This is quick to make, and then you have a yummy breakfast ready to go – no questions asked. I’ve been known to be seen with a square of egg bake in my hand…in my car, on the go!
Start your day off with protein and veggies and you’ll be ready to take on the rest of the day, as well as more likely to make great choices and keep that momentum going.
This week, we made a Greek Egg Bake – I may not be on the cliffs of Santorini this week, but I can sure imagine I am.
Recipe:
Each serving is 1 red container, 1 green container for Portion Fix.
Greek egg bake
- Preheat oven to 350 degrees
- Grease a 9×13 with Ghee or butter
- Brown ground pork or ground turkey with 1 tsp of a greek seasoning mix
- to make your own: 1 tbsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried minced garlic, 1/2 tsp dried minced onion, and 1/2 tsp dried mint
- Saut̩ chopped veggies/fat of choice РI like onion, red pepper, spinach, and kalamata olives (other options: zucchini, tomatoes)
- Add meat and veggie mix to the 9×13 pan and mix
- Whisk up 15 eggs, add salt and pepper
- Add eggs to the dish, swirl to combine
- Top with a sprinkling of feta cheese (optional)
- Bake for 30-32 min
- Cut into 10 servings
Tip: My mum introduced me to the block feta called Dodoni – you can get it at Costco. It’s from Greece, and it’s pretty amazing.
And now, I’m going to go daydream about our trip to Greece we took before kids in 2014…
