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Dash Ceramic Square 2 Quart Bakeware Dish White -- 1 Dish

Dash Ceramic Square 2 Quart Bakeware Dish White
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Dash Ceramic Square 2 Quart Bakeware Dish White -- 1 Dish

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Baked Veggie Omelet Squares

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. Omelet Bake Squares With Veggies on Plate |

Baked Veggie Omelet Squares

  • 12 large eggs
  • 1 cup diced roasted red peppers (or red bell pepper)
  • 1 cup finely chopped zucchini
  • 1/2 cup finely chopped black olives
  • Salt (to taste)
  • Pepper to taste (to taste)
  1. Preheat oven to 350 degrees F.
  2. In large bowl, beat eggs; add all ingredients and whisk together.
  3. Pour mixture into 9x9-in. baking dish.
  4. Bake for 18-20 minutes. Slice into six squares.
  5. Refrigerate portions up to 4 days. Reheat in microwave.

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