This easy and healthy baked egg casserole is packed with spinach, goat cheese, and sundried tomatoes and will remind you of your favorite Mediterranean fare.
Eggs every morning. That’s my ritual. Most people think I’m absolutely crazy when I tell them I don’t think twice about taking the time to whip out my frying pan most weekdays (the horror!), but I do.
There’s just something about cracking the eggs open to reveal bright yellow yolks and stirring, stirring, stirring over the flame until the texture and consistency completely transform into the most silky and delicate breakfast. Top with a little cheese (probably my favorite food ever, if we’re being honest here) and serve with some turkey bacon on the side and I’m in heaven.
I totally understand, though, if you’re not willing or able to sacrifice the precious minutes of sleep and/or morning routine that eggs require. And that’s why this recipe is the best of both worlds. Rather than spending extra time at the stove before you’ve properly had your cup(s) of coffee, this egg casserole bakes in the oven to perfection while you shower and will be ready before you can finish toweling off (well, if you like super long showers that borderline cause your husband to shut off the water supply like I do).
Even better, you can prep this egg casserole over the weekend and reheat a slice for breakfast (or lunch, or brunch- this would be wonderful alongside a simple green salad). It would be the perfect option to serve at Easter brunch or Mother’s Day as well!
The flavors in this bake are anything but boring: fragrant bits of sundried tomatoes, tender spinach, and creamy goat cheese are abundant with every bite. You’ll be reminded of your favorite Italian dinner with the hints of garlic, oregano, and basil. Prego (that means “you’re welcome”).
Italian Baked Egg Casserole
Serves 4-6 [10 minutes prep time + 35 minutes bake time]
5 egg whites
1/2 cup onion, diced
1/2 cup unsweetened coconut milk (or your favorite milk)
6 oz spinach
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic
3 oz goat cheese, crumbled
2/3 cup sundried tomatoes, diced
Olive oil or coconut oil
Preheat oven to 425F.
Add 1 teaspoon of olive oil or coconut oil to a pan and heat over medium heat. Add the diced onion and saute for 3-4 minutes or until translucent. Add the garlic and saute 1-2 minutes more, stirring often. Add the spinach and saute until it has wilted. Turn off heat and spread the onion/garlic/spinach mixture evenly across the bottom of a well-greased 9.5″ pie dish.
Add all other ingredients to a medium mixing bowl and whisk well until combined. Pour the mixture over the top of the onion/garlic mixture/spinach.
Bake the eggs for 35 minutes or until cooked through and slightly brown around the edges. Slice and devour.