Breakfast, Recipes 5 comments

Sundried Tomato, Arugula, & Feta Egg Bake


Sundried Tomato, Arugula & Feta Egg Bake

The easiest prepped breakfast that makes the morning a little smoother!


-8 eggs

-2 cups chopped arugula (or spinach, kale, etc)

-1/2 medium yellow onion, chopped

-1/3 cup sundried tomatoes, chopped

-1/4 cup crumbled feta

-avocado oil

-sea salt/ black pepper to taste


It’s super easy, all you have to do is heat a skillet with avocado oil & add in the chopped onions & salt and pepper. Let cook down a bit then add in the sundried tomatoes. Lastly add the arugula & let it wilt for a minute. Season with more salt as you go! Then pour the veggie mixture into a greased 9×5 loaf pan. whisk 8 eggs. salt, & pepper in a bowl. Pour over the veggies, sprinkle the crumbled feta on top.

Bake for 35 minutes at 400 degrees! slice it into 3-4 servings, let it cool, & store it in the fridge for the week! you can pair it with some carbs & fat for a more rounded meal


  1. Pingback: Sundried Tomato, Arugula, & Feta Egg Bake — RESTORING RADIANCE | My Meals are on Wheels

  2. Can you freeze this?

  3. Hi! Have you ever added meat to this? If a family member doesn’t like sundried tomatoes, what would you suggest as a substitution?

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