Super Easy Egg Bake

I really hate cooking in the morning. Like I really really dislike it. But I know that breakfast is such an important meal. What I have been doing recently is making an egg bake on Sunday and then eating it each morning for breakfast during the week. Below is a picture of what I initially tried to do: make individual serving sizes. This was a disaster. Not only was it difficult to clean up these muffin tins, but it was so much more time consuming. That is definitely not easy. So I have modified it since then to simply use a 9×13″ glass baking pan and cut into 6 or 8 pieces.

Super Easy Egg Bake
Super Easy Egg Bake


  • 12-16 eggs
  • 3 tomatoes – diced
  • 3/4 cup full fat cottage cheese
  • 1 bag frozen broccoli – steamed (or microwaved in safe bag)
  • 1 package (8 oz.) mushrooms – sliced
  • 1/2 package (2 tablespoons) chives – chopped
  • About 10 oz. shredded cooked potatoes (hashbrowns – be sure nothing is added)
  • 1/2 cup shredded extra-sharp cheddar cheese
  • 1/2 cup salsa
  • salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Steam broccoli.
  3. Cook/thaw potatoes.
  4. Prep other veggies.
  5. Add all ingredients to large bowl.
  6. Grease 9×13″ pan with butter.
  7. Put mixture in greased pan.
  8. Bake for 1 hour.
  9. Cool and cut into 6 or 8 pieces.