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4.2 from 5 votes

Dairy Free Spinach Tomato Egg Bake

A healthy, delicious recipe that's perfect for meal prep. Bake once have a breakfast for days! Full of veggies and great with a side of fruit, toast, or a smoothie.
Servings 4
Prep Time 10 mins
Cook Time 20 mins


  • half of an onion thinly sliced
  • half of a large tomato diced
  • 5 ounces baby spinach
  • 1 tablespoon extra virgin olive oil
  • 8 eggs
  • salt and pepper to taste


  • Heat the oil in a large, nonstick skillet. Add your onions and sauté until lightly browned and soft. Add in your tomatoes and cook about two minutes. Add your spinach and sauté until wilted. Salt and pepper to taste.
  • Preheat oven to 350°F. Spray or grease an 8×8 inch baking pan or pie dish.
  • Spread your cooked veggies evenly on the bottom of your prepared pan. Crack your eggs into a medium sized bowl, and whisk until yolks and whites are combined. Salt and pepper to taste, and pour evenly over your vegetables.
  • Bake for 20-25 minutes, until cooked through and tester comes out clean.
Calories: 173kcal
Course: Breakfast
Cuisine: American


Calories: 173kcal | Carbohydrates: 4g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 154mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3926IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 3mg