One of my favorite dishes for potlucks and company are these mini-frittatas which are delicious and absolutely adorable! But to be perfectly honest, scooping each frittata and then getting them out of the pan is a bit of a pain, so when I’m just looking for a simple egg dish, I’ve been making this modified “egg bake” version. An egg bake is essentially a casserole that’s loaded with veggies and has just enough egg to hold everything together, making it a great go-to breakfast, lunch, or dinner. I’ll often make a batch and cut it into squares to keep in the fridge for the week (or as long as they last!) for something really satisfying at a moment’s notice. If this is a hit with your kids, it would make a great item for lunch boxes, too!
Make the egg bake while you have other stuff going on in the kitchen…the whole process from beginning to end takes close to an hour, but most of that time is minimal effort or completely inactive. And feel free to adjust this recipe to suit your tastes: sub your favorite veggies and cheese, skip the cheese altogether, use raw scallions instead of sauteed onions, or add some dried herbs – whatever makes you happy!
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Spinach Egg Bake
adapted from Kalyn’s Kitchen
1 onion, finely chopped
16 ounces baby spinach (this is one large box)
3 ounces shredded cheese (I prefer sharp cheddar)
10 eggs
1/2 cup milk
1/2 teaspoon salt
freshly ground pepper, to taste
Grease a 9×13 baking dish with oil and preheat oven to 350.
Saute onion in olive oil in a large skillet until soft and starting to caramelize. While the onions are cooking, beat eggs with milk, salt, and pepper, and set aside.
Once the onions are ready, add spinach leaves to the pan a few handfuls at a time. Saute each batch until there is room in the pan before adding more. After a few batches you should be able to fit the entire box of spinach in your pan! Continue to saute until all of the spinach leaves are tender, and then spread out mixture in bottom of prepared pan. If your spinach leaves were on the big side, use some kitchen shears to snip them right in the pan so that they’ll be in bite size pieces.
Sprinkle cheese evenly over spinach mixture, and then pour in the eggs, using a fork or whisk to gently combine all of the ingredients just enough so that the eggs make it down to the bottom of the pan as well.
Bake for 35 minutes, until top is completely set and starting to brown. Cool about 5-10 minutes before serving.
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The Simply Wholesome Kitchen 