Spinach & Feta Egg Bake
This spinach & feta egg bake is a favorite that we've eaten for years! It's such a delicious way to prep your eggs for an easy breakfast! It's essentially a frittata, but sometimes I cook it in a loaf pan! Both options work. It's loaded with flavor from the sundried tomatoes, spinach, and feta. The flavors pair together so well! You can always change out the filling to what you have or prefer. Pair with some toast for a nice little meal!
Servings: 0
Ingredients
- 8 eggs
- ⅓ cup whole milk or unsweetened dairy-free milk
- 2 cups spinach chopped
- ½ medium yellow onion chopped
- ⅓ cup sundried tomatoes chopped
- ¼ cup crumbled feta
- 1 tbsp avocado oil
- -sea salt/ black pepper to taste
Instructions
- Preheat your oven to 400F degrees.
- Heat a skillet with avocado oil. Add in the chopped onions and a dash sea salt and pepper. Let the onions cook down for about 3-5 minutes.
- Add in the sundried tomatoes. Next, add in the chopped spinach and saute until everything is mixed together and cooked down.
- In a medium mixing bowl, mix together the eggs, milk, salt and pepper. Whisk until all combined.
- Pour the veggie mixture in the bottom of a lined and sprayed pan. I've used an 8in round pan as well as a 9x5in loaf pan and both work great. You just have to adjust a cook time.
- Add the egg mixture on top of the veggies. Sprinkle with feta.
- Bake for 30-35 minutes at 400 degrees depending on what size pan you use. Slice into 4 servings and enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days!