Vegetable Egg Bake
I like to meal prep this egg bake to eat during the week for breakfast!
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 1/2 pound asparagus (about 1 cup) cut into 1 inch pieces
- 2 roma tomatoes chopped
- 2 cup spinach chopped
- 10 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup feta cheese crumbled
Instructions
- Preheat oven to 350 degrees. Prepare a 9x11-inch baking dish with non-stick cooking spray.
- Heat a medium-size skillet over medium-high heat. Add olive oil and onion. Sauté for 2-3 minutes until the onion is translucent. Add asparagus, cooking for 5-6 minutes until tender yet still slightly firm.
- In a medium bowl whisk together eggs, milk, salt, and pepper.
- In the baking dish add tomatoes, spinach, cooked onion, and asparagus, spreading evenly across the bottom. Sprinkle with feta cheese and pour egg mixture over top.
- Bake in the oven for 35-40 minutes. I check to ensure the eggs are set by pressing a spoon against the top of the egg bake to see if any eggs start to ooze from the center. If eggs start to ooze, then bake for about 5 more minutes. If they don't then remove your egg bake from the oven.
- Serve right away or let cool and place in the fridge for later.
Notes
Feel free to use whatever veggies you have around. Some other options are red onion, green beans, or broccoli. Make sure to cook the veggies in a skillet for about 5 minutes before adding to the egg bake.