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Tuscan Breakfast Bake

For most of my “corporate career” I have been working from home due to the pandemic, but that all changed in April of this year when we started to return to the office. As someone who loves her morning routine, especially when working from home, this was a huge adjustment. I knew I would have to be proactive in making the transition as smooth as possible.

Making breakfast ahead of time made mornings easier and saved me a little time (and sleep) in my routine. This breakfast bake was super convenient – I would prep it on Monday night and then have breakfast ready to go the next three days for Brandon and me.

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes


1 tbsp Olive Oil

1 Shallot, chopped

1 tbsp Garlic Powder

4 cups Shredded Hash Browns

2 cups Frozen Spinach

1 cup Mushrooms

2 cups diced Cherry Tomatoes

½ tsp Red Pepper Flakes

1 ½ tbsp Italian seasoning

Salt + Pepper to taste

6 Eggs

¾ cup Egg Whites

Cheese of choice (optional)

  1. Preheat your oven to 400F.

  2. Add olive oil to a pan and saute shallot and garlic for 2 minutes.

  3. Add spinach, mushrooms, tomatoes and to the pan and cook for 3-4 minutes.

  4. In a bowl, whisk together the eggs, egg whites, and seasonings.

  5. Spray a 9x13 dish and cover the bottom with the hashbrowns.

  6. Top the hashbrowns with the veggies and then pour the eggs on top.

  7. If cheese is your friend, pick your favorite and measure with your heart :)

  8. Bake for 30 minutes.


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