Mediterranean Spinach and Prosciutto Egg Bake
Savory prosciutto, sun-dried tomatoes, and baby spinach baked into a velvety, herb-infused egg casserole.
- Prep: 10 min
- Cook: 30 min
- Total: 40 min
- Servings: 7
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $2.71/serving
Dietary
- Gluten-Free
- Dairy-Free
- Paleo
- Whole30
- Keto
- Low-Carb
- Low-Sugar
- Low-Calorie
- Soy-Free
Tags
- bake
- savory
- fresh
- comfort food
- rich
Ingredients
- 12 large eggs
- 0.5 cup canned coconut milk (unsweetened)
- 4 ounce prosciutto (roughly chopped)
- 5 ounce baby spinach
- 0.5 cup sun-dried tomatoes (drained, chopped)
- 0.25 cup kalamata olives (pitted, halved)
- 1 tablespoon olive oil
- 2 clove garlic (minced)
- 0.25 cup fresh basil (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves minced garlic and 5 oz baby spinach, cooking for 2 to 3 minutes until wilted. Remove from heat and drain any excess liquid.
- Scatter the wilted spinach, 4 oz chopped prosciutto, 1/2 cup sun-dried tomatoes, and 1/4 cup kalamata olives evenly across the bottom of the prepared baking dish.
- In a large mixing bowl, whisk 12 large eggs with 1/2 cup canned coconut milk, 1/4 cup fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
- Pour the egg mixture over the ingredients in the baking dish, gently shaking the dish so the eggs distribute evenly.
- Bake for 25 to 28 minutes until the eggs are firm and puffed slightly. Cool for 5 minutes before slicing into 7 servings.
Notes
Wraps tightly in parchment paper or foil for an easy grab-and-go morning breakfast.
Nutrition (per serving)
- Calories: 275
- Protein: 19.9 g
- Carbohydrates: 8.4 g
- Fat: 18.6 g
- Fiber: 3.6 g
- Sodium: 802 mg
- Saturated Fat: 6.1 g
- Sugar: 1.5 g
- Cholesterol: 339 mg