Easy Egg Bake

pinit

A delicious and easy way to make eggs for breakfast, lunch, and/or dinner. Perfect for entertaining or meal prepping for the week. Whether you choose to follow the recipe here or add in your favorite (FAILSAFE) veggies, it’s sure to be a pleaser.

Prep Time 10 min Cook Time 35 min Total Time 45 mins Servings: 6 Calories: 198 kcal

Description

A delicious and easy way to make eggs for breakfast, lunch, and/or dinner. Perfect for entertaining or meal prepping for the week. Whether you choose to follow the recipe here or add in your favorite (FAILSAFE) veggies, it’s sure to be a pleaser.

Ingredients

Instructions

  1. Preheat oven to 350°F.

  2. Brush 1 tbsp of the rice bran oil on the bottom and sides of an 11x7 glass baking dish.

  3. Heat remaining 1 tbs of rice bran oil in a large skillet over medium heat. Add leeks and celery to the pan and sauté for 5-7 minutes or until crisp tender. Transfer to the glass baking dish and allow to cool slightly.

  4. Meanwhile, combine eggs and milk in a medium mixing bowl and scramble. Pour egg mixture into glass baking dish (overtop the leek and celery mixture).

  5. Place in oven and cook for 30-40 minutes or until the eggs have set. Allow to cool for 5 minutes before cutting and serving.

Nutrition Facts

Amount Per Serving
Calories 198

Note

This recipe is dairy free (depending on milk choice), gluten free, low salicylate, and suitable for someone following a FAILSAFE or RPAH Elimination Diet. 

Keywords: breakfast, brinner, dairy free, eggs, failsafe, frittata, gluten free, low salicylate, rpah elimination diet