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Pour this mixture into the prepared dish and bake for 15-20 minutes or until a knife inserted in the center comes out clean, and it’s just set.
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Breakfast Egg + Broccoli Bars
EXCELLENT idea for Sunday brunch, or meal prepping for your week ahead.
These protein packed Breakfast Bars are known to convince even the picky eaters to eat their broccoli!
Set your entire family up for a week of health, by spending a bit of time on the weekends preparing your meals packed with vegetables and snacks for the week.
Question: What is THE BEST way to prepare our vegetables for the most nutritional value?
Answer: The VERY best way to prepare and eat your vegetables is the one that you actually ENJOY! To get the most veggies in each day consistently, you’ve REALLY got to enjoy them!
➡️ Rachel’s Tips:
How To Make Oat Flour:
Oat flour is the simplest flour to make at home, using whole rolled oats (old fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equals about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
Ingredients:
- 1 medium head of broccoli
- 2 medium carrots, peeled
- 1 Tbsp olive or avocado oil
- 8 large eggs
- 1/4 cup oat flour (ground oats)
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp celery salt
- 1/4 tsp garlic salt
- freshly ground black pepper to taste
Instructions:
Preheat your oven to 350 degrees f. and line a rectangular 8×11-inch baking dish with parchment paper.
Using a hand grater, grate the carrots, then set aside.
Hold the broccoli with the stem facing up and separate the florets making downward cuts from the stem.
Very thinly chop the broccoli florets.
Heat oil in a large skillet over medium-high heat.
Add in the broccoli and shredded carrots and sauté for 2-3 minutes until they are tender-crisp.
Remove from the heat and set aside.
In a large mixing bowl, crack your eggs and add in oat flour, shredded cheese and seasonings; whisk until well combined. Fold in the sautéed veggies.
Pour this mixture into the prepared dish and bake for 15-20 minutes or until a knife inserted in the center comes out clean, and it’s just set.
Remove from your oven, and allow to cool a bit.
Slice into 8 bars and serve.
These bars are EXCELLENT for meal prep.
Refrigerate in air-tight containers for up to 5 days.
Serve cold or reheated.
Enjoy!
❤Rachel
Ingredients
- 1 medium head of broccoli
- 2 medium carrots, peeled
- 1 Tbsp olive or avocado oil
- 8 large eggs
- 1/4 cup oat flour (ground oats)
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp celery salt
- 1/4 tsp garlic salt
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 350 degrees f. and line a rectangular 8×11-inch baking dish with parchment paper.
- Using a hand grater, grate the carrots, then set aside.
- Hold the broccoli with the stem facing up and separate the florets making downward cuts from the stem.
- Very thinly chop the broccoli florets.
- Heat oil in a large skillet over medium-high heat.
- Add in the broccoli and shredded carrots and sauté for 2-3 minutes until they are tender-crisp.
- Remove from the heat and set aside.
- In a large mixing bowl, crack your eggs and add in oat flour, shredded cheese and seasonings; whisk until well combined. Fold in the sautéed veggies.
- Pour this mixture into the prepared dish and bake for 15-20 minutes or until a knife inserted in the center comes out clean, and it's just set.
- Remove from your oven, and allow to cool a bit.
- Slice into 8 bars and serve.
- These bars are EXCELLENT for meal prep.
- Refrigerate in air-tight containers for up to 5 days.
- Serve cold or reheated.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 medium head of broccoli
- 2 medium carrots, peeled
- 1 Tbsp olive or avocado oil
- 8 large eggs
- 1/4 cup oat flour (ground oats)
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp celery salt
- 1/4 tsp garlic salt
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 350 degrees f. and line a rectangular 8×11-inch baking dish with parchment paper.
- Using a hand grater, grate the carrots, then set aside.
- Hold the broccoli with the stem facing up and separate the florets making downward cuts from the stem.
- Very thinly chop the broccoli florets.
- Heat oil in a large skillet over medium-high heat.
- Add in the broccoli and shredded carrots and sauté for 2-3 minutes until they are tender-crisp.
- Remove from the heat and set aside.
- In a large mixing bowl, crack your eggs and add in oat flour, shredded cheese and seasonings; whisk until well combined. Fold in the sautéed veggies.
- Pour this mixture into the prepared dish and bake for 15-20 minutes or until a knife inserted in the center comes out clean, and it's just set.
- Remove from your oven, and allow to cool a bit.
- Slice into 8 bars and serve.
- These bars are EXCELLENT for meal prep.
- Refrigerate in air-tight containers for up to 5 days.
- Serve cold or reheated.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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