How many times have you raced out the door hungry on a weekday morning? You grab a doughy pastry with your drive-through coffee or forage for a glovebox granola bar while stopped at a red light – and you’re cranky until lunch. No more! These batch-baked omelet squares are a healthy and satisfying way to fuel up in a hurry. Make them at night or on the weekend in under 30 minutes and enjoy a savory protein- and veggie-filled breakfast that sticks. You’ll be a happy believer that small morning victories set a good tone for the rest of the day.
Baked Veggie Omelet Squares
Preheat oven to 350 degrees F.
In large bowl, beat eggs; add all ingredients and whisk together.
Pour mixture into 9x9-in. baking dish.
Bake for 18-20 minutes. Slice into six squares.
Refrigerate portions up to 4 days. Reheat in microwave.