Egg and Veggie Casserole

Happy almost Friday! With an anniversary weekend retreat right around the corner, I couldn’t be any more excited. I also have some news to share… I officially launched by personal training business (check out my Programs) and I am also back at David’s Bridal, working as a bridal stylist. I couldn’t be happier! With engagement season behind us, future brides are wedding dress shopping in full force. I will miss working at the run specialty store, but am confident that personal training and the bridal industry is where I am supposed to be. It just feels right.

This picture is me on my last day at The Runner’s Edge vs. my first day at David’s Bridal. I traded running shoes for heels and athletic wear for dresses. I’m curious, which dress code would you prefer to wear?? I actually love both!

With that said, it has been a very busy time. Thank God for meal prep! Planning and prepping meals has always been something I wanted to do and occasionally did… but now that I am working two jobs, it has become something I NEED to do. And I ain’t mad about that!

This egg and veggie casserole recipe is so easy and packed full of nutrients. I knew I needed four days of breakfast so I whisked up eight eggs, sautéed some veggies and BAM. Four days of breakfast. Use veggies YOU like! I hate mushrooms so I avoid them at all costs. It is an easy recipe to modify so I encourage you to get creative!