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Photo: David Saddler via Wikimedia Commons, CC BY 2.0. Cropped and resized. The photo shows a similar dish and may differ from this exact recipe.
When you need a week of breakfasts and have one oven and twenty minutes, this is the move. Instead of cooking eggs one skillet at a time, you whisk a dozen together, pour them over sautéed vegetables in a sheet pan, and let the oven do the rest. The result is a tender, sliceable egg bake you can cut into neat squares.
It is endlessly flexible. Use whatever vegetables are hanging around, swap feta for cheddar, or add cooked turkey sausage. The squares reheat in about a minute, and they slide right into a toasted English muffin for a handheld breakfast.
The method
- Heat the oven to 375°F. Brush a quarter sheet pan (9 x 13 inch) generously with oil, or line it with parchment that comes up the sides.
- Heat the oil in a large skillet over medium heat. Add the bell pepper, onion and mushrooms and cook for 6 to 7 minutes, until softened and the mushrooms have released their liquid.
- Add the spinach and stir until just wilted, about 1 minute. Spread the vegetables evenly across the prepared pan.
- In a large bowl or pitcher, whisk the eggs, milk, salt, pepper and paprika until the mixture is uniform and slightly frothy.
- Pour the eggs over the vegetables, then scatter the feta and chives across the top.
- Bake for 20 to 25 minutes, until the center is set and no longer jiggles when you shake the pan gently. A knife inserted in the middle should come out clean.
- Cool for 10 minutes, then cut into 12 squares. Serve warm, or cool completely before packing.
Coach notes
- Cook the vegetables first. Raw mushrooms and spinach release water in the oven and make the bake soggy.
- A smaller, deeper pan works too; add 5 to 10 minutes to the bake time.
- Fold in 1 cup cooked, crumbled turkey sausage for a heartier version.
Make it your way
For a Tex-Mex spin, swap the feta for pepper jack, add black beans and a little cumin, and serve the squares with salsa. For a Mediterranean version, use sun-dried tomatoes, olives and fresh oregano. The method stays the same, so once you have made it once, you can change the flavors every week.
Store & reheat
Refrigerate squares in an airtight container for up to 4 days. Freeze individually wrapped squares for up to 2 months. Reheat in the microwave for 60 to 90 seconds, until steaming hot.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
