I host a New Year’s Brunch every year for our oh-so-big family. Among the dishes I serve are a variety of egg bakes so I’ve tried many recipes over the years to continually change things up. That experience actually has helped me create an everyday ‘egg bake’ recipe that I use in two ways: as a main protein for dinner or breakfast made the night before.
Since breakfast and brunch are my absolute favorite meals, I’m quite the egg expert and always am willing to try to new recipes. During a recent roadtrip stop at a Waffle House restaurant I actually asked what was the secret to their fluffy scrambled eggs. The waitress pointed to the blender on the wall- they really scramble those eggs for several minutes! My egg bakes were so much fluffier after I learned this.
Enjoy this easy recipe below either for breakfast or dinner. It is an easy way to serve a good protein breakfast without preparation during the morning rush. I wanted to share it since it is a hit in my home with the hubby AND the chicas– that’s not always easy!
- 2 cups fresh spinach
- 1 small onion, halved
- 8 eggs
- 1 cup egg whites
- 1/3 cup 2% milk or ¼ cup of skim milk
- ¾ to 1 cup Mexican blend cheese, shredded (or your favorite shredded cheese)
- salt and pepper to taste
You will need:
- Standard Pie Dish
- Food Processor
Set your oven to 350º F.
Prep your pie dish by spraying with cooking spray and set aside.
Finely chop the onion and spinach in a food processor. Spread the copped spinach and onions evenly along the bottom of the pie dish. Bake for 5 minutes.
In the meaintime, place the eggs, egg whites, milk, salt and pepper in the blender for 2 minutes on medium speed. Eggs should be fluffy and bubbly. Set aside. Remove spinach and onions from the oven and pour out excess water from the spinach. Add the egg mixture to the pie dish. Sprinkle shredded cheese on top.
Bake for 25-30 minutes or until knife inserted in center comes out dry. Allow to cool for 10 minutes and serve or completely cool, cover and refrigerate for the next day.
Check out more easy family-friendly recipes in our Tween Cuisine Section
As a mother of twin tweens in 2011 and an active Girl Scout Troop leader, Cristy realized there was a need to develop bilingual digital content and foster a community facing the challenges of raising kids after first grade. That year she founded and remains co-Publisher of Los Tweens & Teens, to support multicultural parents and mentors with content related to raising Gen Z- tweens & teens ages 7-18. Through the Los Tweens & Teens LIVE events such as Teens & Me – the growing team aims to provide our community with essential resources from chats with therapists to battle anxiety and bullying, to understanding social media and technology.
A New Jersey native of Cuban decent, Cristy is a board member of Amigos For Kids – a non-profit organization dedicated to preventing child abuse in the South Florida community. She is a teenage cancer survivor and speaks nationally at conferences and volunteers with cancer-awareness organizations such as St. Jude Children’s Hospital and the Leukemia and Lymphoma Society of South Florida.