Cheesy Basil Egg Bake
A fluffy and savory egg bake bursting with fresh basil and melted mozzarella cheese, offering a quick and satisfying meal. Served with a light green salad for a balanced touch.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $3.24/serving
Dietary
- High-Protein
- Nut-Free
- Soy-Free
- Vegetarian
- Gluten-Free
- Pescatarian
- Low-Sugar
- Low-Carb
Tags
- bake
- quick
- savory
- comfort food
- healthy
Ingredients
- 20 eggs (large)
- 0.25 cup milk (any kind)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup mozzarella cheese (shredded)
- 0.5 cup fresh basil (chopped)
- 4 ounce mixed greens
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the 20 large eggs, 1/4 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
- Stir in the 1 cup of shredded mozzarella cheese and 1/2 cup of chopped fresh basil.
- Pour the egg mixture into the prepared baking dish. Bake for 15-20 minutes, or until the center is set and a knife inserted comes out clean. While the egg bake cooks, prepare the salad.
- For the salad, gently toss the 4 ounces of mixed greens with 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Season with a pinch of salt and pepper.
- Let the egg bake cool for a few minutes before slicing into 5 portions. Serve immediately with the green salad.
Notes
Leftovers are excellent for breakfast or lunch the next day. Reheat in the microwave or oven until warmed through. You can add other quick-cooking vegetables like spinach if desired.
Nutrition (per serving)
- Calories: 373
- Protein: 30.2 g
- Carbohydrates: 3.2 g
- Fat: 27.3 g
- Fiber: 1.2 g
- Sodium: 925 mg
- Saturated Fat: 8.1 g
- Sugar: 1.2 g
- Cholesterol: 692 mg