Veggie-Loaded Egg Bake

Plant-rich and nutrient-dense, use this as a base recipe and mix it up with different vegetables. Add sausage, smoked salmon, leftover chicken, or ground beef. Make a double recipe and enjoy it throughout the week for breakfast or lunch.

Variations:

• Finely slice kale or Swiss chard, instead of spinach
• Replace basil with parsley or cilantro. Or other finely chopped herbs such as rosemary, thyme, dill or oregano. If using fresh herbs, use spinach as the greens as it is more neutral than other greens
• Or use arugula for the greens and skip the fresh herbs
• Use finely chopped broccoli instead of greens
• Add other veggies: asparagus, cauliflower, peas, green beens…
• Add leftover chicken, bacon, sausage, ground beef

Toppings (optional)

• Chopped fresh herbs
• Sliced avocado
• Chopped jalapeño

Serve with green smoothie from Simple Green Smoothie, a bowl of berries or Orange and Pineapple Medley

Veggie Egg Bake

Print Recipe

• CourseBreakfast

Servings

4 servings

Servings 4 servings

Veggie Egg Bake Print Recipe CourseBreakfast Servings 4 servings Servings 4 servings

Ingredients

• 1 1/2 cups baby spinach finely chopped
• 1/3 cup green onions finely chopped
• 1 red or yellow bell pepper diced
• 1/4 cup sun-dried tomatoes diced
• 1/4 cup fresh basil chopped
• 1 teaspoon garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 10 large eggs
• 1/4 cup milk
• 1/4 cup cheese shredded

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375 degrees. Brush a baking dish with butter or olive oil.
2. Combine all vegetables, garlic and pepper. Add optional meat and mix well. Pour into casserole dish.
3. Whisk eggs with milk and pour over vegetables.
4. Top with cheese
5. Bake for 50 - 55 minutes or until eggs are cooked through.

Recipe Notes

http://www.nutritionistreviews.com/2016/01/spinach-and-bell-pepper-egg-bake-fitbit.html

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