Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 198kcal
Easy Egg Bake
A delicious and easy way to make eggs for breakfast, lunch, and/or dinner. Perfect for entertaining or meal prepping for the week. Whether you choose to follow the recipe here or add in your favorite (FAILSAFE) veggies, it’s sure to be a pleaser.
Description
A delicious and easy way to make eggs for breakfast, lunch, and/or dinner. Perfect for entertaining or meal prepping for the week. Whether you choose to follow the recipe here or add in your favorite (FAILSAFE) veggies, it’s sure to be a pleaser.
Ingredients
- 10 large eggs (large)
- 1/3 cup milk (oat, rice, cow (anything will work))
- 2 tbsp rice bran oil (or canola)
- 1-2 stalks stalks celery (diced)
- 1/2 cup leeks (cut in half and sliced thin)
- 1 tbsp chives, minced (fresh)
- 3/4 cup shredded chicken
Instructions
Preheat oven to 350°F.
Brush 1 tbsp of the rice bran oil on the bottom and sides of an 11x7 glass baking dish.
Heat remaining 1 tbs of rice bran oil in a large skillet over medium heat. Add leeks and celery to the pan and sauté for 5-7 minutes or until crisp tender. Transfer to the glass baking dish and allow to cool slightly.
Meanwhile, combine eggs and milk in a medium mixing bowl and scramble. Pour egg mixture into glass baking dish (overtop the leek and celery mixture).
Place in oven and cook for 30-40 minutes or until the eggs have set. Allow to cool for 5 minutes before cutting and serving.
Note
This recipe is dairy free (depending on milk choice), gluten free, low salicylate, and suitable for someone following a FAILSAFE or RPAH Elimination Diet.
breakfast, brinner, dairy free, eggs, failsafe, frittata, gluten free, low salicylate, rpah elimination diet