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