1. Preheat oven to 350F.

2. If using frozen broccoli or cauliflower, thaw and drain excess water. For a batch of 8-9 eggs, I fill a glass measuring cup about 2 cups full of frozen broccoli and/or cauliflower (it compresses a lot once thawed) and microwave about 4 minutes on high, stir, and add 30 seconds at a time until no longer frozen, then drain excess water. [I have a 700 watt microwave, times will vary depending on the microwave.]

3. Prepare materials. I use 1 egg per mason jar because this is a good breakfast size for me. I use the 12 oz mason jars, but 8 oz may work. (Due to high water content of the veggies, steam can cause the cooked eggs/veggies to rise - look at the title picture! and I am afraid in an 8oz jar the eggs might pop out.) If using 2 eggs per jar, I would use a 16oz mason jar. Spray the inside of each mason jar with nonstick spray. Place the mason jars on a sturdy rimmed baking dish or pan. This will allow placing all of the jars into and removing out of the oven at the same time.

4. Prepare all of the veggies and other egg add-ins. Shred cheese. Place spices in an easy to reach area. I chop the broccoli/cauliflower, drain excess water, and place in one bowl. I've been using tomatoes that I canned a couple years ago, so I drain a bunch of those (about 1 can for 8-9 egg bakes) and set them in another bowl. Drain some black beans (about 1/2 can) and set in another bowl.

5.a. Prepare egg bakes: One at a time method. I like this because each has a nice even distribution of veggies and add-ins. Crack egg(s) into a prep bowl. I like using a 1-cup measuring cup because the spout makes it easy to pour into the mason jars. Beat the egg. Add spices and mix. Add desired amount of each add-in and mix to distribute throughout the egg. Pour into one of the prepared mason jars.

5.b. Prepare egg bakes: Batch method. In a large bowl, beat all the eggs. Add spices and mix in. Add all add-ins and mix well to distribute. Carefully pour, or use a ladel and funnel if desired, to divide the egg mixture between the prepared mason jars.

6. Bake at 350F for 45-60* minutes, until the egg is cooled through and excess water has evaporated off. When I use frozen veggies and don't drain as well, my cook time is 60 minutes; when I drain well or use fresh veggies, 45 minutes is enough to cook through the egg.

7. Reheating: If not eating immediately upon cooling to safe temperature, cover and refrigerate or freeze. When ready to eat, reheat in the microwave 60 seconds (from refrigerator) or 90 seconds (from freezer). Note that times will vary depending on your microwave (mine is 700 watts).