This is a great way to pack a lot of veggies into a delicious dish that will give your family protein and flavor for days, literally! This classic egg dish is cheesy, velvety, savory and oh-so-good. Using a 9×13 pan gives you plenty of leftovers if you have a small family. You can easily cut this recipe in half for an 8×8 pan or bake it directly in your cast iron pan. It freezes very well. Just cut into individual portions before freezing and pop them out and heat as needed when you need a quick healthy meal.
This is the ultimate meal-prep meal because it comes together rather quickly and its nutrient profile can potentially be absolute meal perfection. Another bonus for meal-prep time… you can prepare other food while it’s baking and it is ultra customizable!
The whole family loves this dish. They call it crustless quiche, but whatever you call it, it’s deliciousness is not up for debate. It can be served for breakfast, brunch (for a crowd!), lunch or dinner with a salad on the side.
Take out all but 2T fat and save the rest if you are using a high quality bacon. That’s “chef’s gold” right there. 
Equipment:
Cast iron or other sauté pan
Spider
Wooden spoon
Baking dish
425* oven
Ingredients:
1 pkg bacon, sliced 1/2in. thick (leave out for vegetarian and use 2T avocado oil in its place.)
8 cups of chopped assorted veggies (here I used onion, garlic, broccoli (florets/stems), mushrooms and frozen spinach.)
1 dz. eggs
1c. cream, half and half or milk
1/2-1c your favorite cheese (here I used Arethusa Farms Bella Bantam 😋)
Salt, pepper and hot sauce to taste
Optional: top with caramelized onions for an incredible sweet/savory/mouthwatering bite.
Method:
1. Cook bacon until GBD (golden brown and delicious!). Use a spider to remove from pan to paper towels to drain. Remove all but 2T of the fat and reserve the rest for a future delicious sauté base.
2. Cook your veggies in order of what needs the most cooking time. Here: Onions until soft, garlic, broccoli stems to almost tender, mushrooms, broccoli florets and spinach at the end. Season with salt and pepper.
3. Place cooked veggies in baking dish. Whisk eggs/milk or cream and optional hot sauce (or use an immersion blender) and pour egg mixture over veggies.
4. Evenly sprinkle cheese over, then bacon. (Caramelized onions last if using.)
5. Bake at 425* for 35-40 minutes or until egg looks puffed and slightly golden. Let sit for 10-20 minutes before serving.
I hope you and your family enjoy this and make it your own! Let me know your favorite combinations!
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