Sun-Dried Tomato & Spinach Breakfast Bake
HERE FOR A FILLING BREAKFAST!
I’m leaving breakfasts that aren’t filling, nutritious & oh so delicious in 2019! Starting your day with a meal that satisfies your taste buds AND your nutritional needs is so important when jumping into a healthier lifestyle. Small choices throughout your day build into the habits you create — so start with a good one!
This breakfast bake/casserole recipe is so simple, quick to throw together & totally meal prep-able. Whether you want to get yourself ready for a week of success, or impress your friends for weekend brunch — this recipe is for you!
This casserole is…
gluten free
vegetarian
under 10 ingredients!
Sun-Dried Tomato & Spinach Breakfast Bake
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Servings: 16
INGREDIENTS
18 eggs, whole
4 c russet potatoes, diced
3 c spinach, fresh
1/4 c sun-dried tomatoes
4 oz. goat cheese
1 tbsp. olive oil
1 tsp. garlic powder
INSTRUCTIONS
Preheat the oven to 350deg F.
In a medium mixing bowl, toss diced potatoes with olive oil & garlic powder until thoroughly coated.
Add potatoes into a greased 9x13 glass pan & spread out evenly.
Evenly top potatoes with spinach & sun-dried tomatoes.
In the same mixing bowl, scramble the eggs.
Pour scrambled eggs over the vegetable mix in the glass pan.
Crumble goat cheese over the top of the baking dish.
Bake for 30-35 minutes or until eggs are cooked completely.
Serve! Or Portion and store for breakfasts all week!
NUTRITION INFO (1 SERVING)
Calories: 140, Fat: 8g, Carbohydrates: 9g, Fiber: 1.1g, Sugar: 1g, Added Sugar: 0g, Protein: 9g
xx,
mallory