Broccoli Breakfast Bake

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  • 8 organic eggs
  • 3 tbsp nutritional yeast
  • 1⁄2 cup non-dairy milk
  • 1 tsp salt
  • 1⁄2 tsp ground black pepper
  • 1⁄2 white onion diced
  • 2 zucchini diced
  • 1 head broccoli chopped
  • 3 tbsp Italian parsley chopped
  • Preheat the oven to 350°F. Grease an oven-proof skillet (cast iron works great here!) with coconut oil or ghee.
  • In a bowl, whisk the eggs, nutritional yeast, milk, salt and pepper. Stir in the chopped veggies and 2 tbsp of parsley
  • Pour the whole mixture into your skillet and bake in the oven until it puffs up and becomes golden brown, 25-30 minutes or until the eggs are set. Remove from the heat and let sit for 5 minutes before serving. Top with parsley and serve.
Make ahead tip: This stores beautifully in the fridge so make ahead and enjoy cold, at room temp or reheat in the microwave or skillet for a hot breakfast.