Breakfast is by far the most important meal of the day. And I have a recipe that will completely elevate your morning breakfast routine when you’re sick of sad oatmeal and dry toast. This egg bake can be made on a Sunday and eaten all week long for a quick breakfast, but is fancy enough to serve for brunch guests on the weekend. It’s healthy, hearty and full of veggies. Best part is that you can easily swap the veggies in here for anything you like: mushrooms, onions, broccoli, zucchini, or even add some chopped sausage or bacon! The possibilities are endless, and it’s a great recipe that takes basically zero effort but looks like you spent all morning in the kitchen!
This recipe is for a small, two person serving but can easily be doubled or tripled for a family!
First, decide which veggies you want to throw in your bake. For this one I used fresh baby spinach, artichoke hearts, red bell pepper and garlic. Chop up all the veggies and throw them in a medium bowl with some feta cheese. If you don’t like feta (but why wouldn’t you?) you can use shredded mozzarella instead.
Next, in another small bowl, add your eggs, milk, parmesan cheese, salt & pepper. Typically, you want one full egg for each person you plan on serving, or one egg for you each morning you’re eating it. Since I want this to last two-three breakfasts for just me, I went with two full eggs and two whites. Whip ’em up with a fork!
Spray your baking dish with cooking spray and add all your chopped up veggies + feta. I used a tiny 3×5 baking dish, but be sure to adjust your size accordingly. Pour the egg + milk mixture on top of the veggies, making sure everything is coated and veggies are mostly submerged.
Bake your casserole for 30-35 minutes in a 375°F oven, or until eggs are fully set. If they are a little runny on top that’s okay, they will continue to cook when you take it out of the oven and let it cool.
Voila! An easy, tasty breakfast bake that goes from fridge to belly in no time at all.
- 1 cup loosely packed fresh baby spinach
- 2 chopped artichokes hearts (from canned), drained and patted dry
- 1/4 cup diced red pepper
- 1 clove garlic, minced
- 2 large eggs
- 2 large egg whites
- 2 Tbs fat free milk
- 1 tablespoon grated parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 cup crumbled feta cheese
Pre-heat your oven to 375°F. Spray a 3×5 baking dish with cooking spray and set aside.
Chop up spinach, artichokes and pepper, and mix in a bowl with garlic and feta cheese. In a separate bowl, whisk eggs with milk, parmesan cheese, salt and pepper. Spread veggie mixture evenly into baking dish, and pour the egg mixture on top. Make sure eggs are evenly spread and cover veggies.
Bake for 30-35 minutes until eggs are set and a toothpick in the center comes out clean. Make sure to let cool for at least five minutes before serving. Enjoy!