browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Breakfast Egg Bake

Posted by on September 22, 2012

“Egg Bake” is what I wish Mitch and I called this breakfast dish.

Our (slightly blurry) egg loaf with lots of spinach

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.

Egg loaf before baking (in a silicon pan for easy peasy removal)

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

6 eggs
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.)

4 Responses to Breakfast Egg Bake

  1. Paige

    I am going to try this! How long do you think it will keep (after baking it and the refrigerating it) before it starts getting funky?

  2. alicia

    I’d say at least 3 days until the funk sets in.

  3. Leah

    I am SO glad you are back! This looks like a recipe that the Daleys could definitely handle and love!

    • alicia

      Thanks, Leah! I know that the Daleys can handle this recipe, and I hope to hear what fun additions you make to it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>