I decided not to do a major food shop and prep this week since I will be heading out of town for a long weekend, yay for the beach and a little pre birthday celebration! So instead I have been grabbing things here and there and using anything I had in the fridge. To be honest this is really my favorite way to cook. The no plan plan!
So this morning I took a look in the fridge and came up with the following dish, delicious easy and versatile!
Baked Eggs with Corn and Brussels Sprouts
Serving Size - 2
- 4 eggs
- 1 ear of corn, kernels removed from cob
- 6 brussels sprouts, shredded
- 1/8 cup diced cheese
- 1 t coconut oil, or butter or olive oil if you don't like the sweet taste
- salt and pepper
Preheat oven to 375. In a small pan add oil or butter followed by corn and brussels sprouts, sauté until cooked, about 5 minutes. Now split the vegetables evenly in two ramekins and mix in the cheese. Next scramble the eggs and pour 2 into each bowl, season with salt and pepper. Place in the oven and bake for 30 minutes.
Make this dish your own using your favorite vegetables and cheese or whatever you may have on hand. Use this recipe as inspiration to get creative in the kitchen