Make-Ahead Breakfast Bake

Egg Bake is my go-to recipe for my husbandss breakfasts almost every week.  I vary the veggies from week to week to change it up.  But this recipe is a foolproof meal for guests or for a quick grab breakfast all week!
Ingredients: 9 eggs~1 1/2 -2 cups of diced veggies~1/4 cup to 1/2 cup cooked breakfast meat, ham, or sausage~1/4 cup shredded cheese (optional)~1 medium potato, sliced about 1/4″ thick~7″x11″ pan or 12 cup muffin tin~salt & pepper to taste~cooking spray or oil
1) Preheat oven to 350 degrees F. 2) Beat eggs and season with salt and pepper. 3) Add veggies, meat, and cheese (optional) to the eggs and stir well.  4a) Grease pan or muffin tins and put one layer of potatoes across the bottom. 4b) If you use a muffin tin, put one potato slice per tin.
5a) Pour egg mixture into the pan, making sure veggies are spread throughout. 5b) Fill muffin tins about 3/4 of the way full, depending on how many veggies and meat you use, the mixture may not fill all 12 tins. 6)  Bake for 50-55 minutes or until knife slides through clean in the center of the bake.  
My Favorites: I usually do a combination of broccoli, tomatoes, spinach, and onion.  If you don’t have any cubed ham or breakfast sausage, diced lunchmeat works great.  I like to make up a package of breakfast sausage and divide it into fourths. I then freeze my weekly rations, and make prep time on Sundays much shorter.   
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