Pearl Barley Savory Breakfast Bake

• 1 cup Uncooked Pearl Barley
• 2 teaspoons Extra Virgin Olive Oil
• 1/2 cups Zucchini, Halved And Sliced
• 1/2 cups Onion, Chopped
• 1/2 cups Mushrooms, Sliced
• 1 whole Summer Squash, Halved And Sliced
• 2 whole Eggs
• 1 teaspoon Dried Basil
• 1/2 teaspoons Dried Oregano
• Sea Salt And Pepper, To Taste

1. Cook the pearl barley according to package directions. For me, it took about 40 minutes and I used water. When barley is tender and liquid absorbed, remove from heat and set aside.
2. Preheat oven to 375 degrees.
3. In a medium pan over medium heat, add the olive oil, zucchini, onion, mushroom and squash. Season with sea salt and pepper to taste. Cook the vegetables until lightly browned. Add the cooked barley and cook until barley begins to brown. Stir in the basil and oregano; add more sea salt and pepper if desired.
4. Gently spoon the mixture into a casserole dish. Crack the eggs over the barley mixture and make sure not to break the yolk. Feel free to add more eggs if you wish! Bake for 15 minutes or until eggs are set.
5. Enjoy it's flavor and enjoy how good and good for you it is!

barley, olive oil, zucchini, onion, mushrooms, summer, eggs, basil, oregano, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/pearl-barley-savory-breakfast-bake/ (may not work)