Made By Emily
Breakfast

Easy Egg Squares with Roasted Pepper and Spinach

Delicious easy egg squares with roasted pepper and spinach on a plate

Recipe Summary

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: American
Course: Breakfast/Brunch
Calories: 150 per serving

Ingredients

  • 8 large eggs
  • 1/3 cup (80 ml) milk
  • 2 cups (60 g) baby spinach, roughly chopped
  • 1 cup (150 g) roasted red peppers, drained and diced
  • 1/2 cup (60 g) shredded mozzarella cheese
  • 2 green onions, thinly sliced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil (for greasing the baking dish)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish with olive oil.
  2. In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined.
  3. Spread the chopped spinach, diced roasted peppers, sliced green onions, and shredded mozzarella in the bottom of the prepared baking dish.
  4. Pour the egg mixture over the vegetables. Use a fork to gently press any floating spinach into the egg mixture to ensure even cooking.
  5. Bake in the preheated oven for 22-26 minutes, or until the center is set and the edges are lightly golden. You can test for doneness by gently shaking the dish; the center should not jiggle.
  6. Allow to rest for 5 minutes before cutting into squares and serving.

Recipe Notes

  • For added flavor, try using herbed cheese or adding a pinch of red pepper flakes.
  • If you want a creamier texture, consider adding an extra tablespoon of milk to the egg mixture.
  • Don’t skip the resting time after baking; it helps the squares set perfectly and makes them easier to cut.
  • Feel free to experiment with the vegetables based on what you have—zucchini or mushrooms would work wonderfully as well!

Nutrition Estimate

Estimated per serving (1 square):

  • Calories: 150
  • Protein: 12g
  • Carbohydrates: 6g
  • Fat: 9g