Veggie & Feta Egg Bake


- avocado or olive oil spray

- 10 -12 eggs

- 1 cup unsweetened almond milk

- ½  tsp salt

- ½  tsp black pepper

- 1 tsp garlic powder

- 2-3 cups spinach

- ⅔ cups roasted red peppers

- ⅔ cups of onion

- optional: ½ cup feta cheese (I use dairy free)


Preheat oven to 375 degrees and spray a deep baking dish (9x12 or 9x13) with oil spray.


Beat the eggs with the almond milk, salt, black pepper, and garlic powder in a mixing bowl. Set aside.


Chop spinach, roasted red peppers & onions. Add veggies to the egg mixture. Pour into baking dish and add the cheese on top if using, then place in the oven to fully cook the eggs, until a toothpick comes out clean (about 30-40 minutes, but check on the eggs occasionally as it can vary).


Remove from the oven and let cool completely, then slice into 8 even squares. Store in an airtight container in the refrigerator and reheat in the microwave or air fryer.


Breakfast sandwich option: when egg bake is cool, place in a bagel (I like Dave’s Killer everything bagels! They have 10g of protein!) Wrap in parchment paper or tinfoil.