Egg Breakfast Squares with Veggies and Sausage

Savory protein-filled breakfasts are my favorite! One easy way to make a portable healthy breakfast is to make egg cups like these. Although I love the perfect serving-size of these eggs cups, washing the darn muffin tins is always a bother for me. No matter how much non-stick spray I use, the pan always seems to need a long scrub to get it clean!

This breakfast recipe combines the best of egg cups with the ease of cleaning one dish. I cut these tasty portable protein and veggie filled bites into squares, refrigerate them and bring one with me to work in the morn  (I even like them cold!) The beauty of this recipe is that you can add whatever veggies you like or have on hand, as well as change up the meat or eliminate it, and add cheese if your diet allows. It is such an adaptable recipe!

Some of the ingredients ready to be chopped

I like to saute all the ingredients together before mixing with the eggs

Bake the egg/veggie/sausage mixture in a 9 x 13" pan

Top with fresh cherry tomatoes and a tasty breakfast is ready to enjoy~

 Egg Breakfast Squares with Veggies and Sausage        

3-4 cups of chopped vegetables—some of my favorite combinations are:

1)    ½ diced yellow onion, 2 chopped zucchini , 4 oz sliced cremini mushrooms and 1 cup fresh spinach

2)    ½ diced yellow onion, 2 cups broccoli florets and 1 diced red bell pepper

3)    ½ diced red onion,1 bunch cut asparagus, handful cherry tomatoes

4)    4 chopped scallions, 5 leaves chopped kale, ½ shredded sweet potato

5)    4 chopped scallions, 2 cups fresh spinach, ½c feta, 1 diced red pepper

2 cups of meat (or cheese), if desired—some of my favorites are:

1)    2 links  aidell's Chicken Apple Sausage, chopped into cubes

2)     several slices ham or Canadian bacon, cut into cubes

3)    ½ - 1 lb pork or turkey sausage, cooked and crumbled

4)    1 cup shredded cheddar

5)    ½- 1 cup feta

6)    ½  cup grated Parmesan

12 eggs

½ cup milk (not necessary if you do not want to add dairy)

1 teaspoon Dijon mustard

Olive oil

1 1/2 tsp kosher salt (or to taste)

1 tsp pepper (or to taste)

Pre-heat oven to 350º

Cut vegetables into bite sized pieces as well as meat. Spray bottom of 9 x 13” pan with olive oil spray. Sauté vegetables for 10 minutes and season with salt and pepper to taste. Add pre-cooked meat to veggies and sauté for 5 minutes more.

In large bowl, mix eggs, milk, Dijon mustard, kosher salt and pepper.

Add sauteed vegetables to raw eggs and stir to combine. Pour egg/vegetable mixture into greased baking dish and bake for 30 minutes or until set and brown around the edges. Cut into squares and serve. Enjoy!

Another version of breakfast squares with broccoli, asparagus and sausage~