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
