Very veggie egg bake
100%
1
![Marcia Bradlee](https://art.whisk.com/image/upload/fl_progressive,h_36,w_36,c_fill,dpr_2.0/v1591769721/avatar/07301eeac2ee9500c8caa0ce9a85fd46.jpg)
By Marcia Bradlee
Very veggie egg bake
6 steps
Prep:30minCook:30min
Updated at: Wed, 16 Aug 2023 20:20:56 GMT
Nutrition balance score
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Ingredients
6 servings
![1 cup frozen spinach, chopped, thawed](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764910/graph/fooddb/334560c7653486587ef157d322944c77.jpg)
1 cupfrozen spinach
chopped, thawed
![4 large eggs](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765018/graph/fooddb/fa43dd85a5a5b36d90db62044e58e857.jpg)
4eggs
large
![4 large egg whites](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1563975225/custom_upload/0b3d96322bf0ac37a8e00d9fbf6150f1.jpg)
4egg whites
large
![1 cup fat-free milk](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764816/graph/fooddb/57bd6626f76c531c3cef6f13e3dbec9d.jpg)
1 cupfat-free milk
![1 1/2 teaspoon dry mustard](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765008/graph/fooddb/5fee88970a5af2a469f24cf2c56ee167.jpg)
1 ½ teaspoondry mustard
![1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, minced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312271/custom_upload/9c460f96ba1763b6bfb90870dde3501e.jpg)
1 teaspoondried rosemary
1 tablespoon fresh rosemary, minced
![1/4 teaspoon ground black pepper](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312223/custom_upload/cc182df056b10172b107dc9d85f592a2.jpg)
¼ teaspoonground black pepper
![6 slices 100% whole-grain bread, crusts removed and cut into 1-inch cubes](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1568110491/custom_upload/4dd3a8057f80d8cf0408e60ff52c026a.jpg)
6 sliceswhole-grain bread
100%, crusts removed and cut into 1-inch cubes
![1/4 cup onion, chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764494/graph/fooddb/d5bd477463b289845a984f7792ed6d70.jpg)
¼ cuponion
chopped
![1/2 cup red bell pepper, diced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764628/graph/fooddb/5da118d0507bdd685df53a9917cc334b.jpg)
½ cupred bell pepper
diced
![4 ounces reduced-fat Swiss cheese, thinly sliced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764485/graph/fooddb/a07961b08252983d0d960971cd52f49b.jpg)
4 ouncesreduced-fat Swiss cheese
thinly sliced
Instructions
Step 1
Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
Step 2
Place the spinach in a strainer and press with the back of a spatula to remove excess liquid. Set aside.
Step 3
In a medium bowl, whisk together eggs, egg whites and milk. Add dry mustard, rosemary and pepper; whisk to combine.
Step 4
Toss spinach, bread, onion and red pepper in a large bowl. Add egg mixture and toss to coat.
Step 5
Transfer to prepared baking dish and push down to compact. Cover with foil.
Step 6
Bake for 30 minutes or until the eggs have set. Uncover and top with cheese. Continue baking for an additional 15 minutes or until the top is lightly browned. Transfer to a wire rack and cool for 10 minutes before serving.
Notes
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