We are in the thick of farmer's market season right now, and I am all for it!
I love stopping by the farmer's market every now and then for the best fresh produce from farms in our area. I've got a garden of my own, but I haven't been able to master growing my own leafy greens in the KC heat! One of my favorite greens to buy at the farmer's market is Swiss chard - so colorful and rich-tasting!
After coming home with a market produce haul, I immediately put some of these veggies to work in one of my favorite meal-prep breakfasts: egg bake! I love making one big pan of egg bake and eating it all week long to keep our mornings stress-free and well-fed. Although our stomachs were growling by the time this dish was finally finished, it was well worth the wait!
Even if you don't have all the ingredients for this recipe, you can easily make your own creative substitutions as you see fit. That's the beauty of the farmer's market - you learn to cook with whatever is in season! Give it a try and let me know in the comments if you made any adjustments - I'd love to try them myself!
- 12 eggs
- 1 lb ground pork sausage
- Salt & pepper, to taste
- 1 bell pepper, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup leafy greens (I used Swiss chard but feel free to substitute!)
- 2 cups tomatoes, diced (or one 14.5 oz can, drained)
- 2 cups shredded mozzarella, divided
- Preheat oven to 350. Grease a 9x13 baking dish and set aside.
- In a large skillet, brown ground sausage over medium heat until cooked through. Remove from heat, drain the fat and season with salt & pepper to taste.
- Cut up pepper, onion, garlic, greens, and tomatoes.
- Stir all veggies and one cup mozzarella cheese into meat mixture. Transfer mixture to 9x13 baking dish.
- In an electric mixing bowl, beat eggs until light and foamy.
- Pour beaten eggs over meat/veggie mixture in 9x13 dish. Top with remaining cup of cheese.
- Bake for 40-45 minutes, or until eggs are fully cooked.