Description
This spinach egg casserole is a healthy, protein-packed breakfast that’s easy to make and perfect for meal prep. Loaded with fresh spinach, eggs, onions, and bell peppers, this casserole is fluffy, flavorful, and full of nutrients to keep you energized throughout the day.
Ingredients
Scale
- 8 large eggs
- 1 bunch fresh spinach, washed and chopped
- 1 tbsp olive oil
- ¼ cup onion, diced
- ¼ cup red bell pepper, diced
- 3–4 garlic cloves, minced
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a baking dish with olive oil.
- Sauté Vegetables: In a skillet over medium heat, warm the olive oil. Add the diced onions and red bell peppers, cooking until soft (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Spinach: Stir in the chopped spinach and cook until wilted (about 2 minutes). Remove from heat.
- Whisk the Eggs: In a large bowl, beat the eggs and season with salt and black pepper.
- Combine & Bake: Add the sautéed vegetables to the beaten eggs and mix well. Pour into the greased baking dish and bake for 20-25 minutes, or until fully set and golden on top.
- Serve & Enjoy: Let the casserole cool slightly before slicing. Serve warm and enjoy!
Notes
- For extra flavor, add shredded cheese like cheddar or feta.
- To make it spicier, add a pinch of red pepper flakes.
- Store leftovers in the fridge for up to 4 days.
- Reheat in the oven at 300°F (150°C) for 10 minutes or microwave for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American