Give this easy Greek Egg Bake Recipe a go.
Or is it an oven omelette recipe? Or just a fancy-pants egg casserole? Whatever you want to call it, it’s delicious and nutritious and super easy to prepare. The leftovers make a terrific breakfast on the go, and it’s a great dish for using up odds and ends in your refrigerator, so definitely give this brunch / breakfast dish a try.
Ingredients:
12 Eggs
1 cup Chopped kale
1/4 cup Sun dried tomatoes
1`/2 cup Feta
1/2 tsp Oregano
Salt & pepper, to taste
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. 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 lower risk of certain cancers
Greek Egg Bake
Ingredients
- 12 ea eggs
- 1 cup kale chopped
- 1/4 cup sun dried tomatoes
- 1/2 cup feta
- 1/2 tsp oregano
- Salt and Pepper to taste
Instructions
- 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
Soooo how big is a portion for this recipe?
Hi Lis – This recipe makes 6 servings as listed in the recipe. The actual size would depend
on the size of the pan you use or if you prefer different portion sizes.
Are the macros included for the whole casserole or the individual portions?
Hi Tracy – those are the macros for 1 out of 6 servings 🙂
Looks delicious! Thank you!