Spinach Egg Bake

This is a great make-ahead, I make it on Sunday, slice into squares and store in container in fridge, it is easily reheated in the morning for a quick-on-the-go breakfast…

Spinach Egg Bake

2 16oz pkgs Frozen chopped Spinach ( Thaw, squeeze out excess water)

2 1/2 C shredded cheese (mozzarella; cheddar; asiago; Parmesan - create your own combo or just use one kind).

3 C of chopped veggies ( mushrooms; peppers; zucchini; asparagus; broccoli ; cauliflower; peas; tomatoes…. You choose the combination. I often pick from left over veggies from the weeks leftovers)

1 C feta cheese- crumbled

1 onion chopped

12 Eggs or 1 carton of egg whites- beaten

Seasonings of your choice: salt, pepper, hot pepper flakes, paprika, dill, basil, oregano- create your own combo.

Mix all ingredients in Lrg. bowl. Line a jelly roll pan or cookie sheet with foil, or lightly grease the pan. Press the mixture evenly in the pan. Bake at 420* F for 25 - 35 min. Let cool. Slice into squares, store in airtight container in fridge. Take out a slice or two, reheat and you have an instant healthy breakfast to eat on-the-go!

Abundant Blessings!
Heidi Wilt

Tags: Breakfast, feta, great cold, on the go breakfasts, quick make ahead, Spinach, veggies

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