“Egg Bake” is what I wish Mitch and I called this breakfast dish.
Unfortunately, we started calling it Egg Loaf years ago and this totally unclassy name has stuck. It always makes me think of some terrible meatloaf gone wrong. But it’s delicious and healthy. That’s the way it goes, I guess. I think I got the idea for this recipe from my mom, and she insists that I invented it myself. So…if you try this recipe, be sure to call it Egg Bake from the get-go and go ahead and take credit for inventing it.
A few notes: I use a silicon bread pan because it prevents the Egg Bake from sticking and makes removal easy peasy. However, I think that other bread pans would work, but you may want to use parchment paper or spray the pan. Sometimes I make the entire recipe (including baking) ahead of time; then I reheat slices throughout the week for a quick breakfast. Honestly all of the ingredients are optional except for the eggs. I use to put in just a few handfuls of spinach, but now I put in a TON because you know how spinach shrinks and this is just one of those recipes that can handle a lot of spinach so why not?
Breakfast Egg Bake
3 ounces spinach, chopped or not
1/4 to 1/2 cup cheese (mozzarella, pepper jack, or monterrey jack)
1/2 teaspoon red pepper flakes, optional
1 teaspoon sea salt
1 teaspoon baking powder
green chiles, canned, optional
Preheat oven to 350 degrees. Prepare bread pan by using a nonstick bread pan or line a bread pan with parchment paper or spray.
In a large bowl, whisk the eggs. Add the baking powder and whisk. Add remaining ingredients and stir. Pour egg mixture into bread pan (some of the spinach will remain on the top and that’s ok). Bake at 350 degrees until eggs are set (about 30 minutes).
Source: ? (Remember, you invented this yourself.)