Eggs are so delicious and versatile and easy for breakfast, lunch or dinner. One thing I really like to do is meal prep Sunday night for breakfast the following week. It’s nice to get up and have something ready to go so there aren’t any wrenches before I head in to work. That’s where these mini breakfast casseroles come in—they are just perfect. And honestly, you could put whatever you want in them. These are vegetarian and gluten-free. If you would like to make them dairy-free, omit the half and half and use water. Of course, leave out the cheese.

2 tablespoons olive oil, plus a little extra to grease mini loaf pan

¾ cup onion, finely chopped

¾ cup portabella mushrooms, rough chop

¾ cup fresh tomatoes, rough chopped

1 cup fresh baby kale

salt and pepper to taste

2 tablespoons fresh Parmesan cheese, finely shredded

6 eggs

2 tablespoons half and half

shake of red cayenne pepper

Preheat oven to 375°F. Grease a 6-section mini loaf pan with olive oil. Set aside.

Sauté the onions and mushrooms over medium heat until onions are transparent, about 3–4 minutes. Add tomatoes. Sauté about 5 minutes until mushrooms are soft. Add kale. Stir until wilted. Add salt and pepper to taste.

Place sautéed ingredients in each mini loaf section until they are about half full. Cover each with a scant amount of Parmesan. Let sit until cool enough to touch.

Mix eggs with wire whisk. Add half and half. Shake in cayenne. Mix again.

Pour egg mixture over sautéed ingredients in each loaf section. Run a knife through each loaf to mix eggs and vegetables.

Cook about 20–25 minutes; it will be done when eggs spring back or knife comes out clean. Let sit at least five minutes before serving. Can refrigerate for up to 5 days.