Starting your day with protein and fiber? That’s grown woman fuel. This one-skillet breakfast bake is your answer to “Why am I tired and cranky by 11 a.m.?” Packed with protein from ground meat and eggs and fiber from beans and veggies, it helps keep blood sugar steady, hormones happy, and mood swings in check—no mid-morning crashes or emergency oat milk lattes required. Bonus: it meal preps like a boss so you can hit the week with energy, focus, and fewer hangry vibes..
Adapted: NYT Cooking
Yield: 4–5 servings
Prep + Cook Time: ~30 minutes
Prep + Cook Time: ~30 minutes
Ingredients:
- 1–2 Tbsp olive oil
- 1 lb ground meat (beef, turkey, chicken, or ground sausage)
- 1 medium onion, thinly sliced
- 1 (15-oz) can chickpeas or white beans, drained + rinsed
- 2 garlic cloves, minced
- 1 cup chopped zucchini
- 1 cup sliced mushrooms
- 1 (28-oz) can crushed or whole tomatoes, lightly crushed
- 2 packed cups spinach (or any greens)
- 5 eggs
- Salt + black pepper
- Optional: Fresh herbs (parsley, basil), grated cheese for topping
Instructions:
- Preheat oven to 375°F.
- Brown meat: Heat olive oil in oven-safe skillet over medium. Add ground meat, season with salt + pepper, and cook until browned (7–8 min). Drain excess fat if needed.
- Add veg + beans: Stir in onion and cook 2–3 min. Add garlic, zucchini, and mushrooms; cook 3–4 min until just tender. Stir in beans.
- Add tomatoes + spinach: Stir in tomatoes and let simmer 2–3 min. Fold in spinach until wilted.
- Add eggs: Make 5 little wells in the mixture, crack in eggs. Season eggs with salt + pepper.
- Bake: Transfer skillet to oven and bake 8–10 min or until eggs are just set.
- Finish: Cool slightly. Top with herbs or cheese (optional) just before serving.
Meal Prep Tips:
- Store: Divide into containers and refrigerate up to 4 days.
- Reheat: Microwave in 30-second bursts or warm in skillet.
- Customize: Swap in your favorite veggies—bell peppers, shredded carrots, baby kale, or even chopped broccoli stems.
