Updated 12:00 a.m., Thu July 2, 2015

Make brunch-worthy breakfast any day of the week

Megan Gordon/The Kitchn

Despite the fact that we are entering one of my favorite, easy and effortless breakfast seasons (fresh berries and yogurt, anyone?), I love any chance to work protein into my mornings. Egg bakes are perfect for a weekday meal because they hold up in the refrigerator for a good five days. When baked ahead of time, you can have a brunch-worthy breakfast on an average Wednesday, and it will feel like a pretty big treat. The ingredients here are pretty simple. You probably have half of them (or maybe more) on hand, and the others won’t cost a fortune to pick up. I use shallots ... READ MORE

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