Sheet Pan Egg Bake
HB-10076 · Hand-built original · American
A sheet pan bake of eggs whisked with almond milk, feta, spinach and sun-dried tomatoes, cut into squares for serving or meal prep.
AmericanBreakfast30 min8 servings213 kcalVegetarianGluten-freeDiabeticRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 16 large eggs
- 1/3 cup almond milk
- 1/2 cup feta cheese, crumbled
- 3/4 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 to 1/2 teaspoon black pepper
Method
- Heat the oven to 350°F.
- Crack the eggs into a large bowl, add the almond milk, and whisk until smooth.
- Stir in the feta, spinach, sun-dried tomatoes, Italian seasoning, salt, garlic powder, onion powder, red pepper flakes and black pepper.
- Line a 9x13 baking tray or sheet pan with parchment and spray it well with oil, then pour in the egg mixture.
- Bake 15 to 20 minutes until the center is set — shake the pan and bake a little longer if the middle still jiggles.
- Cool the bake 10 minutes, cut it into 8 to 10 pieces, and serve the squares warm, refrigerating leftovers in an airtight container for the week.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
213 kcalCalories
16.4 gProtein
10.7 gCarbs
12.1 gFat
4.2 gSaturates
2.3 gFibre
6.1 gSugars
260 mgSodium
377 mgCholesterol
692 mgPotassium
130 mgCalcium
3.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data