Gluten Free Egg Bake w/Spinach, Feta, and Tomato
Eggs are a go-to meal for me for breakfast, lunch, and dinner. They make for a quick, easy, and healthy meal for any time of day. Feeling sick of scrambled eggs, and lazy about making a big dinner, I came up with this.
Preheat the oven to 400 degrees. Coat an 8×8 pan with cooking spray. Layer in your favorite veggies and cheese. I chose spinach, feta, and some halved cherry tomatoes.
Crack open 5 eggs. Combine the eggs with 1/2 cup of milk and scramble. Pour the egg mixture on top of the cheese and veggies. Put this in the oven for 30 minutes, until the eggs are completely set.
Remove from oven and serve immediately. Once cooked, this also refrigerates well so you could bring it for lunch or reheat it for breakfast the next day.
Enjoy!
Jessica
Gluten Free Egg Bake w/Spinach, Feta, and Tomato
Prep time
Cook time
Total time
Author: Jessica Schlangen {Gluten Free Jess}
Serves: 4 servings
Ingredients
- 5 eggs
- ½ cup milk
- Handful of spinach leaves
- ½ cup halved cherry tomatoes
- ½ cup feta cheese
Directions
- Preheat the oven to 400 degrees.
- In a mixing bowl add the eggs and milk. Mix well with a fork or whisk.
- Layer your veggies and cheese in a greased 8x8 baking dish.
- Pour the egg mixture on top of the cheese and veggies.
- Put this in the oven for 30 minutes, until the eggs are completely set.
Nutrition Information
Serving size: ¼ of recipe Calories: 141 Fat: 7.8 Saturated fat: 1 Carbohydrates: 5.1 Sugar: 2.8 Fiber: 1.5 Protein: 12
All I can say is yum!!
That looks so good.
I love this idea too. I will have to try this out. By the way, I’m sorry if I am leaving you with too many comments. I am just relaxing and checking out all the pages on your website. Hope you don’t mind? 🙂
Never too many comments! I just made this one with a friend and her daughters the other day. It is hardly a recipe, because it is so simple. You could change it up with different veggies or cheeses too.
I wanted to let you know that I made this yesterday and forgot to tell you how good it was and how easy! I want to make this again using sauteed mushrooms the next time. Yum! 🙂
I am glad you liked it! I like that you can really add any veggies you want.
Me too! I like how easy it is to throw the veggie in the casserole dish and pour over your eggs and bake. It makes for a very quick breakfast that way. 🙂
veggies*
This looks great and even easier than making a crustless quiche. Good idea!
Thank you!! What I love about it is that you can really customize the ingredients to what you like or have on hand at the time.
This looks great and even easier than a crustless quiche. Good idea!
Sorry sent that comment twice! Yes – a good way to use up old veggies. Thanks
No problem and absolutely! Let me know if you come up with any creative combos!