Just in time for the weekend, I have an easy breakfast or brunch dish! This egg bake takes a little bit of time to prep and bake so it’s not great for early mornings, but if you make it up one morning this weekend, you could have the leftovers for breakfast for the first couple days of next week. Baked egg dishes reheat surprisingly well. I’m a huge fan of eggs because they’re relatively cheap protein compared to meats. A large egg has about 75 calories calories, but also has 6g of protein. While you’re looking at 4.7g of fat, only 1.6g of that is saturated and none of it is trans fats so it’s a pretty good deal. I know a lot of people swear off eggs because of the cholesterol, but the cholesterol in your diet has such a low impact on your body’s cholesterol levels that it won’t be an issue if you’re eating a normal healthy diet. For those who are looking to add more iron to their diet (my constant challenge), each egg has 4% of your daily intake, and the spinach in this bake will add even more. The vitamin C from the red pepper will even help you absorb it. Enough nutrition talk. Let’s eat! This recipe makes 4 big servings.
- 1 medium potato
- 300g frozen chopped spinach, thawed and drained
- 3 green onions
- 1 medium red pepper
- 6 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- salt, pepper
- First off, preheat the oven to 400F.
- Peel the potato. Grate it using a cheese grater. You want to use the biggest round holes you have.
- Put the grated potato into the bottom of a greased casserole dish. Spread them evenly and pat them down to make a crust.
- Place the casserole dish with just the potatoes in the oven and bake for 20 minutes.
- While the crust is baking, finely chop the green onion and red pepper, and make sure the spinach is completely thawed and you’ve drained out as much liquid as possible.
- Crack the 6 eggs into a medium mixing bowl and add the milk. Whisk this mixture like you would an omelette or scrambled eggs. Add the spinach, onion, and red pepper, and stir until everything is combined evenly.
- Once the potatoes are done baking, take the dish out of the oven and pour the egg mixture over top. Sprinkle the cheese over the top of the eggs.
- Place the dish back in the oven and bake for 30 minutes, or until the middle of the bake isn’t runny when you cut into it.
- Cut it up and serve!