Baked Eggs With Spinach
A healthy, delicious recipe that's perfect for meal prep. Bake once and have breakfast for days! Full of veggies, and great with a side of fruit, toast, or a smoothie.
Ingredients
- half of an onion diced
- half of a large tomato diced
- 5 ounces baby spinach
- 1 tablespoon extra virgin olive oil
- 8 eggs
- ¼ cup almond milk your favorite milk or water works, too.
- salt and pepper
Instructions
- Preheat your oven to 350°F. Spray or grease an 8×8 inch baking pan or a pie dish.
- Heat the oil in a large, nonstick skillet. Add your onions and sauté until lightly browned and soft.
- Add your tomatoes to the pan and cook for about two minutes, just until they soften. Add in your spinach and sauté until it's wilted. Then, season with 1 teaspoon salt and a few grinds of fresh pepper.
- Spread your cooked veggies evenly on the bottom of your prepared pan. Crack your eggs into a medium-sized bowl, add the milk, and whisk until the yolks and whites are combined. Season with ½ teaspoon of salt and a few grinds of pepper, then pour the eggs evenly over your vegetables.
- Bake for 30-35 minutes, until cooked through and tester comes out clean.
Nutrition
Calories: 173kcalCarbohydrates: 4gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 327mgSodium: 154mgPotassium: 376mgFiber: 1gSugar: 1gVitamin A: 3926IUVitamin C: 13mgCalcium: 88mgIron: 3mg
Tried this recipe?Let me know how it was!