Healthy Egg Bake
A delicious and protein-rich egg bake that’s easy to prepare and perfect for any meal.
Equipment
- 1 9x13 inch baking dish greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Main Ingredients
- 12 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1 bell pepper diced
- 2 cups fresh spinach
- Salt and pepper to taste
Optional Add-ins
- 1 cup diced ham
- 1 cup cooked sausage
- 1 cup mushrooms sliced
- 1/4 cup chopped parsley
Instructions
Preparation
- Preheat your oven to 375°F and prepare a 9x13 inch baking dish by greasing it with butter or cooking spray to prevent sticking.
- Dice the bell pepper, slice the mushrooms, and chop the spinach and parsley. Set aside. Crack the eggs into a large mixing bowl.
Assembly
- Add the milk to the eggs and whisk together until fully combined and slightly frothy. Season with salt and pepper.
- In the greased baking dish, layer the bell peppers, spinach, and any additional vegetables or meats you are using.
- Pour the egg and milk mixture over the layered ingredients in the baking dish, ensuring even distribution.
- Sprinkle the shredded cheese evenly across the top of the egg mixture. Add any herbs you desire.
Baking
- Place the dish in the preheated oven and bake for 40-50 minutes, or until the eggs are set and the top is golden brown.
- Allow the egg bake to cool for a few minutes before slicing. Serve warm as a standalone dish or with accompaniments.
Storage
- Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Notes
Pro Tips: Use fresh ingredients for the best flavor and texture. Whisk the eggs thoroughly to incorporate air for a fluffy bake. Adjust baking time based on the thickness of your egg mixture. Let the bake cool slightly to make slicing easier and neater.
Ingredient Substitutions: Substitute regular milk with almond or oat milk for a dairy-free option. Use more veggies for a vegetarian version.
How to Serve: Serve warm as a standalone dish or with whole-grain toast or a fresh salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 4 days.
Make-Ahead Tips: Prepare the mixture the night before and bake fresh in the morning for a quick breakfast.
Ingredient Substitutions: Substitute regular milk with almond or oat milk for a dairy-free option. Use more veggies for a vegetarian version.
How to Serve: Serve warm as a standalone dish or with whole-grain toast or a fresh salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 4 days.
Make-Ahead Tips: Prepare the mixture the night before and bake fresh in the morning for a quick breakfast.