I have been to the grocery store twice since Sunday evening. Both trips to the store were fruitful in the way of retrieving fresh produce. Other needed foods such as meat, eggs, pantry staples weren't as readily available as I had hoped. I'm lucky to have a good stockpile of meats in my freezer, and at the moment, we are having meat or poultry every other evening. On the off days, we're enjoying meatless meals, as there are plenty of fruits and veggies available.

COVID-19 has us changing the way we do things: school, work, meetings- all being held at home as much as possible. Trips out in public have been limited, and we're all trying to practice social distancing as best we can. While we are used to eating out a couple of times a week, we are now cooking all of our meals at home, which equates to more work for the chef and meal planner. The gals at MBP are in the kitchen with you- planning, prepping, cooking, and trying to make the best of this unusual situation for our families.

One of the ways I am saving money and stretching our food supply is by using leftovers to create new meals. In the past five days, I have made two meals with leftovers. My goal is not to waste food in a time where many foods are hard to find or limited on ability to purchase.

The first meal I want to share is perfect for anytime of the day- breakfast, lunch, or even dinner, and used leftover veggies from previous meals in the week.

Easy Broccoli and Asparagus Egg Bake

This recipe calls for asparagus and broccoli, which are two veggies I happened to have on hand from previous dinners the few days before I made this dish. You could easily swap out veggies with whatever you have in your fridge.

You Will Need:

1 can of crescent rolls

8 eggs, beaten

1 cup of broccoli florets

1/2 bunch of asparagus

1 cup shredded Mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

1/4 tsp red pepper flakes

Directions:

Preheat the oven to 375 degrees

Lightly grease the bottom of a 9 x 13 baking dish.

In a skillet, saute broccoli and asparagus until slightly soft, over medium heat.

You can drop in a small amount of butter or olive oil for the saute.

Lightly salt the veggies as they saute (sea salt).

Added veggies atop crescent rolls in the baking dish. So fresh and green!

-Line the bottom of the greased baking dish with the crescent rolls.

-Once the veggies are soft, evenly disperse veggies over the crescent roll layer in the baking dish.

-In a medium sized bowl, whisk together the beaten eggs, cheeses, and red pepper flakes.

*You can use whichever cheeses you happen to have on hand. I only wished that I had Feta cheese, because that would have been even more delicious in this dish!

-Pour egg and cheese mixture over the veggies.

-Bake at 375 degrees for 20 - 25 minutes or until egg is fully cooked and edges begin to turn golden brown.

-Let the egg bake sit for 5 - 10 minutes to settle.

Brunch is served! Don't forget the OJ (and the sparkling juice or champagne).

-Cut the egg bake into squares and serve alone, or alongside fruit, steamed veggies, or whatever side fits best for the time of day you will be enjoying this delicious dish!

You can make your own version of the same simple egg bake using whatever happens to be in your fridge. I grabbed two more cans of crescent rolls at the grocery store yesterday and plan to make a few more stretchable meals like this one in the coming weeks. This dish reheats well in the microwave- about 30 seconds per plate, and will keep for 4-5 days after serving.

I hope you'll give this easy egg bake recipe a try. If you do, be sure to drop me a comment below or over on MBP social media!

@mommysblockparty on FB

@mommysblckparty on Twitter and IG

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Wishing you good health and happiness & sending you virtual hugs!