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
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Ingredients
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1 cup
Plain Greek Yogurt (non-fat, if you prefer)
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2 ounces
feta, crumbled
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2 ounces
parmesan, grated
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12
large eggs
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10 ounces
frozen chopped spinach, thawed and excess moisture removed
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1.5 tablespoons
italian herb blend
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2 teaspoons
garlic powder
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salt and pepper to taste
Directions
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Preheat oven to 400 degrees F.
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Lightly spray a 9X13 baking dish with cooking spray.
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Mix ingredients in a mixing bowl until even distributed. (If you do them in the order listed, everything mixes nicely.)
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Bake for approximately 50 minutes, or until browned around the edges.
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Let cool for 10-15 minutes before serving, or cool completely and store in the refrigerator for a weeks worth of meals.
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