SHEET PAN EGG BAKE

What's better than breakfast? Breakfast made in one sheet pan AND in the oven! Now that is a huge win and it's packed with so much flavor from the sun-dried tomatoes, feta, and spinach. It takes just under 30 minutes from start to end and breakfast plans are booked and busy for the week ahead!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.

Step 2

To a large bowl, crack all the eggs in and add the almond milk or any milk of choice.

Step 3

Whisk together until smooth.

Step 4

Add the feta cheese, spinach, sun-dried tomatoes, and all the spices. Combine together.

Step 5

Line a 9x13 baking tray or sheet pan with parchment paper and spray well with oil.

Step 6

Transfer the egg filling and bake for 15 to 20 minutes until set in the center. Shake the tray/pan and if it does not jiggle in the center, it's done.

Step 7

Take out of the oven and allow to cool for 10 minutes. Then cut it into individual pieces, 8 to 10, depending how big or small you'd like the serving.

Step 8

Store any leftovers in an airtight container in the fridge to enjoy throughout the week!