Breakfast Souffle

I’m not one to roll out of bed and eat breakfast. However, since being pregnant I’ve developed Gestational Diabetes and not only do I need to eat healthier, I need to eat breakfast, period. We are always told breakfast is the most important meal of the day and it’s important for so many reasons. This is not why I’m here, but rather give you a recipe to help you prepare breakfast meals to last the entire week. Since preparing breakfast takes time. Who really wants to prepare breakfast every single morning?

Ingredients:

22 Large Eggs

1 Red Pepper chopped

1/2 Yellow Onion chopped

2 c Broccoli chopped

4 c Carrots chopped

2 c Fresh Spinach

Shredded Cheddar Cheese

Directions:

Turn on oven and preheat to 350°F. Add all ingredients, with the exception of the shredded cheese, to a casserole dish. Put dish into oven and cook for 1 hr, take out and top with cheese. Put back into oven for another 15 minutes. Carefully pull out of oven, allow to cool for 5 min, cut and serve.

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