Egg Bake

Servings:

Author:

🧂 Ingredients

1 dozen eggs

local or organic
1 5-8 oz. bag fresh organic spinach leaves, chopped
1/2 cup cooked vegetables

leftover broccoli, peppers, cauliflower, squash, etc.
3/4 cup chopped fresh tomatoes

or chopped sun-dried tomatoes
2 Tablespoons heavy cream

or non-dairy almond/coconut milk, if dairy-free
1 cup full-fat

organic cottage cheese (optional)
Butter or olive oil to grease pan
Salt and pepper

1 Preheat oven to 350 degrees.
2 Grease a casserole (I use a 9″ x 13″) with butter or olive oil.
3 Beat eggs in a bowl and add spinach, tomatoes and cooked vegetables.
4 Bake for about 45 minutes or until the top is lightly browned.
5 Sprinkle with shredded full-fat cheese, salt, pepper and/or flax seed, if
desired.
6 Cut into six squares and either serve your family their meal or portion and
refrigerate or freeze for quick, healthy breakfasts or snacks.