It's been a while since I have posted a recipe! I have been making old favorites instead of trying new things...oops! A few weeks ago, I went to a wonderful brunch with other wonderful Mommies that I attend church with-it was great fellowship and great food. After I got home, I just had to ask for the recipe for the vegetarian eggbake that I tried out, and I was pleased to find out that it was actually not terrible for me. I used their recipe (it actually came from wholefoodsmarket.com), but I tweaked it a bit and made it for my family. My husband and I enjoyed it (he even ate the leftovers cold-yuck) but my daughter wasn't a fan (she said she's rather have an omelet instead-I can handle that).
3 Ezekial Sprouted Grain English Muffins (found in the freezer section-I've seen them at Target, Cub, Rainbow, Valley Natural, and Whole Foods)-thawed
2/3 lb mushrooms (I used a combo of cremini and button mushrooms, sliced)
2 medium tomatoes, diced
5 organic eggs
1/4 cup unsweetened almond milk
Sea Salt
Ground Pepper
Any seasonings you like (I used basil, rosemary, and oregano, and more sea salt)
2/3 cup raw, organic cheese (I used sharp cheddar)-shred
1. Cut English Muffins in half and spread in bottom of a casserole pan (I used an 8 x 8 glass pan). I had to cut some to make it fit.
2. Saute' mushrooms and tomatoes in a bit of butter or coconut oil until softened. Spread mixture on top of english muffins in the pan. Let cool.
3. Combine eggs, almond milk, and seasonings and whisk. Pour on top of mushroom/tomato misture in pan.
*I put mine in the fridge overnight and baked the next morning at this point, but you could also bake right away.
4. Top with raw, organic shredded cheese and bake at 350 degrees for 45-60 minutes or until eggs are firm and cheese is browned.
Next time, I might try this with asparagus, peppers, or any other kind of veggie as well! It would be a perfect holiday morning meal for your family! Enjoy!
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