We love a good egg bake in our house. Make-ahead egg bake recipes make breakfast quick and easy (just nuke in the microwave), and they also start our day off on the right foot with a healthy and satisfying meal. This Sweet Potato, Spinach & Feta Egg Bake recipe hits the mark as it’s tasty, filling, and nutritious, with a mix of flavors and ingredients.
This recipe actually came about because of our little spiralizer lover. We had so many veggie noodles in our refrigerator, and we needed to use them up quickly! This egg bake recipe was the perfect way to use them up and try something new. I hope you enjoy it as much as we do!
- 1 medium/large sweet potato (~5 ounces), peeled or unpeeled
- 3/4 cup chopped spinach (I used frozen)
- 1/2 cup crumbled feta
- 4 eggs
- 1 cup liquid egg whites (or ~8 egg whites)
- 1-2 tsp onion (or garlic) powder
- salt + pepper to taste
Preheat oven to 400 degrees F. Spiralize sweet potato and place in a square baking dish, lightly coated with cooking spray. In a large mixing bowl, combine remaining ingredients and then pour batter into the baking dish along with the sweet potato noodles, making sure it’s evenly distributed. Bake for 30-35 minutes, or until top begins to brown and center is cooked all the way through. Serve immediately or store in the refrigerator and reheat as needed.
Makes 4 servings
Macros per serving: P 20 C 12 F 7