Weekend guests are coming and you want something that bakes itself while you make coffee. This egg bake does exactly that: whisk everything together, pour it in a dish, and let the oven handle the rest while you catch up with whoever's at your table. Spinach and feta keep it Mediterranean-leaning, and it holds up just as well reheated on a Tuesday as it does fresh on a Sunday.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 4 cups fresh spinach, chopped
- 1/2 cup crumbled feta
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 cup halved cherry tomatoes
- Salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Heat olive oil in a pan. Cook onion until soft, 4 minutes. Add garlic and spinach, cook until wilted, 2 minutes.
- Whisk eggs and milk with salt and pepper.
- Spread spinach mixture in the dish. Pour eggs over top. Scatter feta and cherry tomatoes across the surface.
- Bake 30-35 minutes until set in the center. Rest 5 minutes before slicing.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 14g |
| Total carbohydrates | 5g |
| Dietary fiber | 1g |
| Protein | 15g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Eggs supply choline that supports the gut lining and bile production. Spinach contributes folate and a mild dose of fiber. Feta, a brined cheese, carries trace beneficial bacteria along with calcium, and the tomatoes add polyphenols that gut bacteria can ferment.
Slice it, plate it, and watch it disappear before the coffee's done brewing. If eggs for breakfast is a struggle some mornings, our thoughts on skipping breakfast and your gut cover what the research actually says.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
