Description
A hearty, layered spinach and vegetable egg bake featuring colorful veggies, creamy cheese, and fluffy eggs—perfect for breakfast, brunch, or meal prep.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 8 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar or mozzarella cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Heat olive oil in a pan and sauté onions, peppers, zucchini, and spinach until softened.
- Spread the cooked vegetables evenly in the baking dish and top with cherry tomatoes.
- In a bowl, whisk together eggs, milk, garlic powder, salt, pepper, and paprika.
- Pour the egg mixture over the vegetables and sprinkle cheese evenly on top.
- Bake for 30–35 minutes or until the center is set and the top is lightly golden.
- Allow to cool for 5 minutes before slicing and serving.
Notes
- Use any combination of vegetables you prefer.
- For extra protein, add cooked turkey or plant-based sausage.
- Great for meal prep—keeps well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 210mg