Made By Emily
Breakfast

Spinach, Potato and Cheddar Egg Bake

Delicious Spinach Potato Egg Bake served on a plate for breakfast

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Cuisine: American
  • Course: Breakfast
  • Calories: 280

Ingredients

  • 1 pound (450 g) potatoes, peeled and diced into ½-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt, divided
  • 5 large eggs
  • ¼ cup (60 ml) milk
  • 1 cup (30 g) chopped fresh spinach
  • ½ cup (55 g) shredded cheddar cheese
  • ¼ teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the peeled and diced potatoes with olive oil and half the salt. Spread them evenly in the 8-inch oven-safe skillet or dish.
  3. Roast the potatoes in the oven for 20–25 minutes, or until they are nearly tender and lightly golden.
  4. Meanwhile, whisk together the eggs, milk, remaining salt, and black pepper until combined. Stir in the chopped spinach and shredded cheddar cheese.
  5. Remove the potatoes from the oven and pour the egg mixture over them evenly. Return the skillet to the oven.
  6. Bake for 12–16 minutes, or until the center is fully set and an internal temperature of 160°F (71°C) is reached. The edges should be lightly golden.
  7. Take out the skillet carefully using oven mitts and let it rest for 5 minutes before slicing into wedges and serving.

Recipe Notes

  • Cut potatoes uniformly to ensure even roasting.
  • If spinach adds excess moisture, pat it dry before adding it to the eggs.
  • Don’t overbake; otherwise, the egg bake becomes dry. Monitor the set with a gentle shake or toothpick test.

Nutrition Estimate

  • Calories: 280 per serving
  • Protein: 18 g
  • Carbs: 25 g
  • Fat: 12 g

Values are estimates and may vary by ingredients and portion size.