healthy egg bake

Eggs are such a quick and versatile protein source, and egg bakes couldn’t be easier. I prefer putting anything in the oven over having to baby-sit a pan on the stove. This recipe requires a little stove-top prep, but it’s really simple.

What I love about this egg bake recipe is that it’s truly healthy..  no bread, heavy cream, or cheese that many recipes call for. But it’s still always a crowd-pleaser!

With spinach, tomatoes and fresh basil, this egg bake smells like summer! I’ve made this for brunch, but it’s also great to make on a Sunday night and reheat for quick breakfasts. It will keep fine in the fridge for a couple days. And don’t forget breakfast-for-dinner, my family is notorious for that. 

Even though I can’t eat eggs (I figured that out on a whole foods cleanse), the rest of my family loves them, so I make them anyway. 

Add more veggies to this recipe if you’d like! Maybe some chopped broccoli or peppers, or asparagus in the spring.

What’s your favorite egg dish?

Easy Egg Bake
Quick and delicious egg bake that's super healthy.
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  1. 1 tablespoon olive oil
  2. 1 small yellow onion, finely diced
  3. 1 garlic clove, diced
  4. 1 teaspoon sea salt, divided
  5. Pinch of nutmeg (optional)
  6. Freshly ground black pepper
  7. 4 cups fresh spinach, chopped
  8. 12 cherry tomatoes, sliced
  9. 1 handful fresh basil, chopped
  10. 8-12 eggs
  1. Preheat oven to 325 degrees.
  2. Saute onion in olive oil for 5 minutes.
  3. Add garlic and saute an additional 2 minutes.
  4. Add 1/2 sea salt, pepper and nutmeg.
  5. Add spinach and cook just until wilted.
  6. Set aside to cool.
  7. Beat eggs with 1/2 sea salt.
  8. Spread spinach mixture in bottom of glass baking dish (square for 8 eggs, rectangle for 12 eggs)
  9. Top with sliced tomatoes (I remove most of the seeds).
  10. Sprinkle with basil.
  11. Pour eggs over vegetables.
  12. Bake 15-20 minutes or until eggs are cooked through.
  1. Will keep in the refrigerator for a couple days.
Angie Jones