Author Notes
This is a recipe my wife and I have developed in an attempt to fuel ourselves for each day without the hassle of making breakfast each day. It's hearty, it's healthy, and the best part - it's really, really easy to make.
This can easily serve as a basis for innumerable variations; throw in whatever veggies/cheeses you like! —Andrew
Ingredients
-
1 cup
Plain Greek Yogurt (non-fat, if you prefer)
-
2 ounces
feta, crumbled
-
2 ounces
parmesan, grated
-
12
large eggs
-
10 ounces
frozen chopped spinach, thawed and excess moisture removed
-
1.5 tablespoons
italian herb blend
-
2 teaspoons
garlic powder
-
salt and pepper to taste
Directions
-
Preheat oven to 400 degrees F.
-
Lightly spray a 9X13 baking dish with cooking spray.
-
Mix ingredients in a mixing bowl until even distributed. (If you do them in the order listed, everything mixes nicely.)
-
Bake for approximately 50 minutes, or until browned around the edges.
-
Let cool for 10-15 minutes before serving, or cool completely and store in the refrigerator for a weeks worth of meals.
See what other Food52ers are saying.