Recipe: Batch Cook Egg Bake

Post by Olivia Martino, Registered Dietitian and Owner, Nourish Northwest

If you have ever done nutrition counseling with me or come to one of our cooking classes, you probably know that I am a huge fan of batch cooking.  If you don’t have time to cook during the week but can spare a few hours on a weekend to cook up a few things, it can be a lifesaver!  Usually I coach people to batch cook veggies, grains and proteins for lunch and dinner but I often forget to address breakfast. Breakfast can be batch cooked too!  An egg bake is a great way to make breakfast for the week and also add more veggies in to your day.  I usually use whatever veggies or veggie odds and ends I have on hand.  Interested in more batch cooking tips?  Check out our brand new Batch Cook Mix and Match Cooking Class on September 22nd!

 

Basic Formula for an Egg Casserole
When making a lunch or breakfast egg casserole, here are the basic proportions I start out with. (This will fill a 9×13-inch baking dish or any other 3-quart dish.)

I start with an egg base of 8 to 9 large eggs and 1 cup milk. I season with 1 1/2 teaspoons salt and some ground pepper.

After this, the mix-ins are endless! I like to use bits and pieces of ingredients lying around the kitchen. When it’s all thrown together, bake for 35 to 40 minutes at 350°.

 

Swiss Chard, Mushroom & Goat Cheese Egg Bake

makes at least 8 servings

4 cloves garlic, minced
1/4 cup sun-dried tomatoes, finely chopped
1 bunch of swiss chard, chopped

1 cup mushrooms, sliced
8 large eggs
1 cup whole milk
1 1/2 teaspoons salt
Freshly ground black pepper
4 ounces goat cheese, crumbled

Heat the oven to 350°F and lightly grease a 3-quart or 9×13-inch baking dish with baking spray or olive oil.

Heat a deep sauté pan over medium-high heat.   Add olive oil, garlic and mushroom and turn the heat down to medium. Cook for 5 minutes or until the mushrooms have softened. Add the sun-dried tomatoes and and chard and cook for an additional 3 minutes.

Whisk the eggs thoroughly then whisk in the milk, salt, and a few grinds of black pepper. Stir in the crumbled goat cheese then fold in the vegetables from the skillet.

Pour into the prepared baking dish and bake for 35 to 40 minutes or until a knife comes out clean and the top is lightly golden brown. Serve warm or cold, with a fresh salad.

Leftovers keep well in the fridge for up to 5 days.