Spinach Egg Bake

I love having eggs in the morning and sometimes I want something different than just scrambled or hard boiled, but don’t feel like spending the time making an omelet. This egg bake dish only uses a few ingredients and has the feel of the omelet with less the work. It is a healthy way to start your day.

I used fresh spinach, but you can always use frozen spinach that has been defrosted and drained. If you are using frozen spinach only use about 1 cup or so; the fresh spinach shrinks down a lot. Also, whether using fresh or frozen the key is to drain as much water out as you can otherwise the eggs could be runny.5 Cups of Fresh Spinach

4 Eggs

4 Egg Whites

2 Tbsp Goat Cheese

Olive Oil

Salt Pepper

Pad of Butter

1 Tsp of Flour


Preheat oven to 350°

Heat a small amount of olive oil in a frying pan and once it is hot add spinach. Add salt and pepper to taste, to the spinach. Sautee the spinach until soft (about three minutes). Drain spinach in a colander and set aside.


Beat eggs until frothy in a bowl. Add salt and pepper to taste.

Take a tab a butter and grease a glass pie dish, don’t leave a lot of excess. Add flour and shake the pan over the sink or garbage to spread the flour around, you just want a thin layer of flour and again no excess. This prevents the eggs from sticking to the pan.


Layer the cooked spinach in the pan and then pour the eggs evenly over the spinach. Add crumbles of goat cheese.


Bake in over for about 35 minutes, until eggs are firm and there is no liquid. I used the toothpick test to ensure the eggs were cooked.


Serve immediately or store for later.  This is great for a weekday breakfast and would also be good to serve on the weekends, bring to a brunch, or even can pass as an appetizer or light entree.

Happy Cooking!
❤ Always,


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