As our Food Goob Mini has grown into feeding himself, I’ve been trying to come up with breakfast ideas that are easy for him to feed himself, relatively neat (I don’t want to clean hummus or avocado out of his hair and clothes on top of getting ready for work in the morning), and healthy (packed with some combination of protein, veggies, and fiber since, if given the choice, he’d live on milk, bread, cheese, and bananas). I also want these breakfast ideas to be good on-the-go meals for me to bring to work, as otherwise I have the tendency to just grab some sort of bread to eat.
My first iteration of this egg bake was in mini muffin tins, and I thought that since I wanted to do this regularly it would be more cost-effective and environmentally conscious to oil the tins instead of using paper muffin liners. This was a terrible idea. The egg stuck so badly to the tins and the tins were so small and thus difficult to scrub that it took several days of repeated soaking and scrubbing to get them clean. Never again. I decided to make the next iteration more like brownies, spread in a big glass dish and cut into squares. I also looked for inspiration for adding Greek yogurt to the recipe since I wanted to increase the protein content and liked an example from The Yummy Life because it also added flour, baking soda, and baking powder to make it fluffy. I combined my ingredients a little differently from how they did theirs and have been very happy with how it has come out (I’ve made two dishes of this every couple of weeks for the last couple of months).
Spinach Egg Bake
Makes two 9×13 casserole dishes with approximately 24 squares each.
- 1 9 oz bag fresh spinach
- 20 large eggs
- 4 C shredded cheddar cheese, plus optionally additional for topping
- 3 C Greek yogurt (choose one with a high protein content)
- 1 C flour
- 1.5 t baking powder
- 1 t baking soda
- .5 t salt
- (Optional) 2 cartons of raw sliced baby Bella mushrooms or similar volume of other vegetables
- Olive oil cooking spray
- Make sure two 9×13 glass baking dishes fit side-by-side in your oven, then preheat the oven to 350 degrees Fahrenheit.
- Spray the two 9×13 glass baking dishes with cooking spray.
- Roughly slice the spinach into a chiffonade. Given the volume, I find it easiest and fastest to do this by splitting the bag into two large piles and packing each one as small as possible before slicing thin strips off if the pile.
- In a large mixing bowl, mix the spinach, eggs, and cheese using a fork.
- In a small mixing bowl, mix the yogurt, flour, baking powder, and baking soda. It should get pretty fluffy.
- Mix the yogurt mixture into the egg mixture until just combined (you should still see yogurt lumps throughout the egg mixture).
- (Optional) If you’re adding mushrooms or other veggies, layer them on the bottom of the baking dishes. If you have more than will fit, you canlayer the rest on top of the egg mixture after you pour it in.
- Pour and evenly spread the egg mixture into the two baking dishes, aiming to keep the thickness roughly the same between the two dishes.
- (Optional) Sprinkle some additional cheddar cheese on top of the egg mixture as a topping.
- Bake both dishes side-by-side for about 40 minutes or until an inserted toothpick comes out clean. If you’re baking one at a time, check at 35 minutes to ensure the egg bake doesn’t burn.
- Let cool for a few minutes before cutting each dish into 6 rows of 4 squares.
Storage tip: I store what I expect we’ll eat during the next week in the refrigerator and freeze the rest (lay a gallon-sized freezer baggie flat on a cookie sheet small enough to fit flat in your freezer, then fill it with one layer of egg bake squares placed slightly apart from each other and freeze. You can remove the cookie sheet once the squares are frozen.