Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The best simple egg bake! High in protein, packed with veggies, and full of flavor. This egg bake is the best breakfast meal prep, or Sunday morning brunch to share with the family!
This egg bake is loaded with potatoes, eggs, cheese, ground chicken (or turkey or beef), bell pepper, and spinach. Yes please! It has everything I want in a savory breakfast bake- it’s SO delicious.
It also happens to be gluten free! No flour needed- this egg bake comes together with the eggs and cheese acting as a binder. It’s simple, made with wholesome ingredients, and super satisfying. I am enjoying a slice as I type this with my morning coffee and it is truly hitting the spot 🙂
Now that I’m in my second trimester, I like having some high protein breakfast options on hand. It helps to balance out my blood sugar levels, keep me full, and satisfies all my cravings in the morning! This is definitely a new staple for us to have on hand!
Enjoy this egg bake with any of your favorite toppings! Some of my favorites:
Dollop of plain Greek yogurt or sour cream
Can I make this dairy free?
You’ll need the cheese for not only added flavor, but also as a binder to help keep everything together. So, I wouldn’t recommend skipping the cheese! You can try a dairy free cheese, but make sure it’s one that you enjoy and that melts well!
Can I make this vegetarian?
I have not personally tried making this without the meat, but I think you may be ok! I don’t like to say for sure when I haven’t tested it myself, but please let me know if you do! 🙂
You guys are going to love this simple egg bake! I can’t wait to hear what you think of it! Enjoy! xo
Simple high protein and veggie-packed breakfast egg bake!
3 tbsp olive oil or avocado oil, divided
1 small-medium white onion, finely diced
1 bell pepper, diced
1 lb ground chicken (can sub ground beef, ground turkey, or ground pork)
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1.5 lbs of potatoes, diced into small cubes
2 cups of baby spinach, roughly chopped
1/3 cup milk of choice
2 cups shredded sharp cheddar cheese, divided
Preheat oven to 375°F and grease a 9×13″ baking dish.
Heat a large skillet over medium heat with 2 tbsp of oil. Sauté onion and bell pepper, stirring occasionally, for 4-5 minutes.
To the pan with the onion and pepper, add the ground chicken, paprika, garlic, oregano, salt, pepper, and red pepper flakes. Cook, breaking up the meat, until no longer pink, about 5-7 minutes. Add mixture to a large mixing bowl and set aside.
Add another tbsp of oil to the pan along with the diced potatoes over medium heat (make sure the potatoes are cut into pretty small cubes, or they will take too long to cook). Season well with salt and pepper. Sauté, stirring occasionally, for 7 minutes. Add to the same bowl with the onion, pepper, and ground meat. Set aside.
In a separate bowl, whisk together the eggs and milk. Stir into the meat and veggies along with 1 + 1/2 cups of the cheese and the spinach.
Pour into your greased baking dish. Top with the remaining cheese. Cover with aluminum foil** and bake for 40 minutes. Remove foil and bake another 10-15 minutes. Allow to cool for at least 10 minutes before serving. Leftovers can be stored in the refrigerator for up to 4 days.
**If you have a ceramic baking dish that comes with a lid, you can cover with that instead of foil.