Description
This Spinach Feta Egg Bake is a nutritious and flavorful breakfast option that is easy to make, packed with protein, and perfect for meal prep.
Ingredients
Scale
- 3 loosely packed cups baby spinach, roughly chopped
- 2 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
- A small handful fresh herbs, such as oregano and/or basil
- 2 ounces feta cheese, crumbled (about ⅓ cup)
- 8 large eggs
- ¼ teaspoon fine salt, or two good pinches
- Several grinds freshly ground black pepper
- A good drizzle olive oil, or cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat your baking dish with olive oil.
- Spread the chopped spinach in the baking dish. Crack and whisk the eggs, then pour over the spinach.
- Sprinkle with sun-dried tomatoes, salt, pepper, and crumble feta on top.
- Bake in the oven for 15-30 minutes, until set to your liking.
Notes
Make ahead and store in the fridge for up to 3 days; reheat individual portions before serving.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 200 calories per serving
- Sodium: 320 mg
- Protein: 14 g