Veggie Goat Cheese Breakfast Bake

This is a great and easy meal to make for breakfast or lunch and I find if you double the recipe, you can save half of the goat cheese mixture in the fridge for several days and make it again with whatever vegetables you have on hand!  I made this one with sautéed mushrooms and kale.

Here is all that's left

I tried to take a picture

We ate too quickly

Ingredients:

• Whatever vegetables you have on hand, chopped and sautéed (raw will do as well!)
• 5 ounces of goat cheese
• 2 Tbsp heavy cream
• 1 cup of egg whites
• 1/8 tsp ground black pepper
• 1 tsp fresh thyme leaves
• oil for greasing the pan
• rehydrated sun-dried tomatoes (optional)

1. Preheat the oven to 350F.
2. Saute the vegetables you have chosen to use
3. In a mixing bowl combine the goat cheese, cream, egg whites, pepper and 1/2 tsp of the thyme, stirring until completely incorporated.  Set aside.
4. Grease a baking pan.  Transfer the sun dried tomatoes and vegetables to the baking pan.
5. Pour the goat cheese mixture over the vegetables and top with the remaining thyme.
6. Bake for 30 minutes, or until the edges are golden brown and the center is no longer liquid.
7. Let cool a few minutes before serving.

A new picture to show what it really looks like. June 2019 and I've taken to cracking a couple of eggs into the bake. They're beautiful and add some lovely color.

Recipe adapted from Mariel's Kitchen.  Thank you to Connie, my mother-in-law for the fun new baking pan!