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Leftovers are a busy mom’s best friend, and these dairy free baked eggs are just one example.
I’m on a quest to eat more veggies, and I’m trying to incorporate them more at breakfast. This dish is great because you can use leftover veggies that you have from the night before, throw them in a dish, crack some eggs on top and bake. It works great with kale, brussels sprouts, tomatoes, peppers and onions, zucchini, or mushrooms. You can also top it off with some crumbled bacon, or a little bit of buffalo sauce!
Feel free to double or triple this recipe to feed the whole family or overnight guests.
Dairy Free Baked Eggs with Potato and Spinach
1 cup sautéed spinach
1/2 cup roasted potatoes with garlic
salt and pepper to taste
Preheat your oven to 350°F and spray or grease a small baking dish (a 15 -18 ounce dish like this one will work.)
Spread your spinach evenly on the bottom of the dish. Layer your potatoes over the spinach, then crack your eggs next to each other over the vegetables. Season with salt and pepper, and bake for about 30 – 35 minutes. I like my yolk a little runny, so I usually take it right around 30 minutes.
(Nutrition data should be regarded as an estimate. Recipe data was calculated with 1 tablespoon of olive oil and no salt.)
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