This Greek egg bake is so easy and a great way to get a lot of veggies and protein into one meal prep recipe. So good with fresh tomatoes, too.
It's not an omelet, and it's also not quite a frittata, but this Greek egg bake is an easy egg dish that delivers a lot of protein and veggies, too. We like this bake because it's a cool way to use up a lot of what's left in your fridge when it comes to vegetables; who doesn't love a good fridge clean-out recipe? Ultimately, a bake like this with eggs is a template that you can use to customize the dish to your liking.
And ultimately, we love any kind of breakfast meal prep that takes the guesswork and chaos out of the morning. But for real? We can eat this for lunch or dinner. Because eggs are always a winner for any meal. This recipe is gluten free and keto, and low-carb, too. Take out the cheese and it's both paleo and Whole30-friendly.
READ MORE: 25 Grab & Go Make Ahead Breakfast Ideas
Greek Egg Bake Ingredients
- 1 dozen eggs
- 1 cup chopped kale
- ¼ cup sun-dried tomatoes
- ½ cup feta cheese
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
How to Make a Greek Egg Bake
This Greek egg bake is fast! We love it. Whisk together the eggs in a large bowl and add the salt and pepper to taste, along with the dried oregano. Add in the chopped kale, tomatoes, and feta and transfer to a foil-lined baking dish. (The foil makes it easier for you to remove the egg bake when it's ready; it makes a little "sling" for the food so you can lift it out afterward and then slice it without it sticking to the pan.)
How to Store Greek Egg Bake
Once this is prepped it will keep in the fridge for up to 4 or 5 days. Just make sure it's in a sealed airtight container. Reheat in the oven (we like wrapping egg bakes in foil) or in the microwave, gently—sometimes eggs get rubbery in the microwave.
How to Serve Greek Egg Bake
We like this with a small side salad with fresh veggies. If you're a tomato lover, slice up some fresh multicolored grape tomatoes. You could also serve this with hash browns or roasted potatoes of some kind. If you're feeling particularly adventurous, quinoa or even cauliflower rice would work, too. If you're the sort who meal preps roasted or grilled veggies, just to have on hand, those can serve as a side if need be.
Substitutions and Alterations
Don't like kale? Spinach is a great substitute, and so is Swiss chard (just make sure you remove the stems from the chard first). You could even use arugula, although that would give the dish a bit of a peppery bite.
Feta is a classic Greek cheese, but you could use goat cheese instead and it would impart a similarly tangy flavor.
Chop up ¼ cup of kalamata (or other) olives to amp up the Greek flavors in this egg bake.
Use fresh oregano if you've got it, by all means. Use about 1 ½ teaspoons of fresh herb to the ½ teaspoon dried specified here.
Skip the sundried tomatoes altogether and opt for sliced fresh grape tomatoes, or roughly chopped heirlooms (if it's summertime).
Macros for 1 out of 6 servings:
Protein: 15g, Fat: 11g, Carbs: 5g, Calories: 175
Nutrition Tip: SUN-DRIED TOMATOES
Contain 20 percent more lycopene per serving than their fresh counterparts. These intensely flavored, sun-kissed beauties are a concentrated source of nutrients. They provide vitamins C and K, iron, and lycopene, an antioxidant associated with a lower risk of certain cancers.
- 12 ea eggs
- 1 cup kale chopped
- ¼ cup sun dried tomatoes
- ½ cup feta
- ½ teaspoon oregano
- Salt and Pepper to taste
- Pre-heat the oven to 350 degrees
- Whisk together eggs
- Add in kale, tomaotes, feta and spice
- Line a baking pan with foil (makes it easier to remove from the pan)
- Spray with non stick spray
- Bake in the oven for about 25 minutes
- Slice and serve...or portion out for the week. Will keep in the fridge for 4-5 days