Vegetable and Egg Breakfast Bake
A nutrient-dense, protein-rich breakfast casserole with leafy greens and colorful vegetables, baked to perfection. This American-inspired Whole30 recipe, ready in about 40 minutes, combines eggs, spinach, cherry tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 2 cups spinach
- 1 cup cherry tomatoes
- 1/4 cup onion
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish with 1/2 tbsp avocado oil.
- Step 2: Heat remaining 1/2 tbsp avocado oil in a small skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent.
- Step 3: Add chopped spinach and cook for 2 minutes until wilted; remove from heat and let cool slightly.
- Step 4: In a large bowl, whisk together eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in cooled spinach mixture and halved cherry tomatoes.
- Step 5: Pour egg mixture into prepared baking dish. Bake for 25-30 minutes until edges are set and center is just firm when gently shaken.
