Spinach and Feta Egg Bake

Fluffy baked eggs combined with fresh spinach and savory feta cheese, offering a quick, high-protein, and low-carb meal perfect for any time of day.

• Prep: 8 min
• Cook: 20 min
• Total: 28 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $1.98/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Low-Carb
• High-Protein
• Vegetarian
• Pescatarian
• Low-Sugar

Tags

• bake
• quick
• healthy
• comfort food
• savory

Ingredients

• 12 large eggs
• 0.25 cup heavy cream
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 5 ounce fresh spinach (roughly chopped)
• 4 ounce crumbled feta cheese (crumbled)
• 4 tablespoon olive oil
• 6 ounce mixed greens
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, whisk together large eggs, heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Stir in roughly chopped fresh spinach and crumbled feta cheese into the egg mixture.
4. Pour the egg mixture into the prepared baking dish. Bake for 18-22 minutes, or until the center is set and lightly golden. The egg bake should be puffed and firm to the touch.
5. While the egg bake cooks, prepare a simple side salad: In a large bowl, combine mixed greens.
6. In a small bowl, whisk together 3 tablespoons olive oil and apple cider vinegar to make a vinaigrette. Drizzle over the mixed greens and toss gently.
7. Let the egg bake cool for a few minutes before slicing and serving. Serve warm with the fresh mixed green salad.

Notes

The egg bake is very forgiving and reheats well. Store individual portions in airtight containers in the refrigerator. Can be made ahead for a convenient breakfast or brunch option.

Nutrition (per serving)

• Calories: 240
• Protein: 21 g
• Carbohydrates: 6 g
• Fat: 15.5 g
• Fiber: 2 g
• Sodium: 390 mg
• Saturated Fat: 5 g
• Sugar: 2 g
• Cholesterol: 290 mg