Cast Iron Skillet Veggie Breakfast Bake

submitted by Eric Szmanda


Cast Iron Skillet Veggie Breakfast Bake


Ingredients:

  • 1 dozen eggs

  • 2 tablespoons water or milk

  • 1-2 tablespoons chopped fresh herbs (parsley, rosemary, dill, and/or basil recommended)

  • 1-2 cups shredded cheese (gruyere, smoked gouda or white cheddar recommended)

  • 1 lb Beyond plant-based ground beef (or other protein of your choice)

  • 2 tablespoons olive (or avocado) oil

  • 2 cloves chopped garlic

  • 1 cup chopped zucchini

  • 1 cup chopped cauliflower

  • 1 cup chopped broccoli

  • 1 cup chopped kale

  • 3 sliced spring onions

  • Sea salt & fresh ground pepper


Directions:

  1. Preheat oven to 400 degrees

  2. Whisk eggs in a medium bowl with two tablespoons of water or milk, salt and pepper, until frothy (I use a blender), add cheese and herbs, mix well

  3. In a 10-12” cast iron skillet, cook Beyond meat (or other protein) as directed, set aside

  4. In same skillet, heat oil and sauté garlic and vegetables for 2 minutes over medium heat until tender yet still firm

  5. Add “meat”, combine well

  6. Pour in egg and cheese mixture, combine well

  7. Put skillet on center rack of oven, bake for about 20 minutes or until firm

  8. Cut into 8 slices and serve, salt & pepper to taste. I like mine with avocado and homemade sourdough toast.

Feel free to use whatever and as much veggies and cheese you want. I find these veggies maintain a level of crunch I like and don’t get soggy like spinach, mushrooms and peppers. I make this often because it is easy, healthy and can serve up to 8 people, if I have guests, or lasts me a few days as it reheats well. To reheat, place slice(s) on a parchment lined baking sheet and bake at 325 for 12-15 minutes.

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