Happy Monday, friends! I hope you had a fantastic weekend and are ready to take this week by storm.

Today I want to share a recipe that is perfect as an on-the-go breakfast option (simply make it the night before and reheat the next morning), or when you have friends and family in town and want to make something quick and easy for brunch. Keep in mind you may want to double (or triple) the recipe depending on how many people you are making this egg bake for – 1 serving is about 1/4 of the pan (only about 195 cals), but I often eat half of the pan by myself. 🙂

Southwestern Egg Bake

8 Eggs

1/2 tsp Garlic powder

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Sea salt

1/2 tsp Pepper

1/4 cup Goat cheese, crumbled

8 Cherry tomatoes, cut in half

7 oz can Diced green chiles

Beat eggs and seasoning together until well blended. Slowly incorporate the remaining ingredients by folding the mixture over until the ingredients are dispersed evenly. Pour into a 9″ pie pan. Bake at 350 degrees for 35-40 min or until the egg bake sets (and is no longer runny). You should be able to insert a knife near the center of the dish and have it come out clean.

Fun tip: My fiance prefers this egg bake with 2 oz of shredded sharp cheddar. I am a huge fan of goat cheese so that is why I use it in this recipe, but if you would prefer something that melts a little better, definitely try it out! I am a huge fan of modifying recipes to your liking – never be afraid to give something a tweak and see how you like it.