Baked Scrambled Eggs
Baked Scrambled Egg Hearts with Spinach
These Baked Scrambled Eggs are perfect for meal prepping breakfasts! For a long time, I was painstakingly making scrambled eggs on the stove or little omelettes for each serving of breakfast. But then I realized it was just as easy to bake eggs as if making a frittata and then cut them into serving size pieces! So that’s what I began to do. And the best part is you can add whatever you want to the base mixture!
As you can see above, this baked egg I added bacon and pureed spinach to as “Green Eggs and Ham.”
The base mixture begins with 12-16 eggs. Crack the eggs into a large bowl and whisk together. Mix in three quarters of a cup of unsweetened dairy free milk (unsweetened is paramount!). Add a teaspoon of salt, garlic powder, onion powder, a half teaspoon of ground pepper, and a half teaspoon of paprika or cayenne if you like a little extra spice. Whisk until fully combined.
This is your base mixture. Now this is where you can add any of the following:
Baked Scrambled Egg Hearts with peppers and spinach
Pre-cooked bacon bits
Spinach
Diced Tomatoes
Diced Peppers
Pureed Spinach
Cut up sausages
Cheese
Nutritional Yeast
Really you can add anything you like. My main recommendation is that whatever you add should be easily cooked (like spinach and tomatoes) along with the egg or precooked like the sausage and bacon. If you add any potatoes, butternut squash, or similar things, these will need to be at least partially cooked before mixing with egg mixture.
Preheat the oven to 350. Coat the inside of a 9x13 pan with cooking spray. Pour your egg mixture in to the pan. I always top with a little extra seasoning —preferably Everything But the Bagel Seasoning. Then bake for 30-35 minutes. You’ll know it’s baked once the outer edges are a bit puffed up and the middle no longer has a jiggle to it.
Let cool on a baking rack. Using a knife or cookie cutter, cut into your desired shapes. Makes 8-12 servings. You can then add these to english muffins with cheese and wrap in foil as a breakfast sandwich on the go. Or you can have them on toast. Or even just eat plain!
These last up to a week in the fridge or you can freeze them!
Reheat in microwave for 30-45 seconds or in toaster oven.
Baked Scrambled Eggs
Gluten Free/Dairy Free
Makes approx. 8-12 servings
Ingredients:
12-16 eggs
3/4 cup unsweetened dairy free milk
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1/2 tsp paprika (optional)
Optional add ins:
Pre-cooked bacon bits
Spinach
Diced Tomatoes
Diced Peppers
Pureed Spinach
Cut up sausages
Cheese
Nutritional Yeast
Directions:
Preheat oven to 350.
Crack the eggs into a large bowl and whisk together.
Mix in unsweetened dairy free milk.
Add in spices. Whisk until fully combined.
Add in any additional mix ins.
Coat 9x13 pan with cooking spray.
Pour in egg mixture.
Top with any additional seasoning or toppings (bacon bits, cheese, etc.)
Bake for 30-35 minutes or until the middle no longer jiggles and is firm to the touch.
Remove from oven and let cool in pan.
Using a knife or cookie cutter, cut into desired servings.
For breakfast sandwiches, put egg slice onto muffin/bagel/toast and wrap with tin foil. Can refrigerate or freeze. Ideally reheat in toaster oven, or remove foil and reheat in microwave.
Enjoy!