This is made up from a few different recipes I found and created my own version. I have started making this as my Sunday meal prep for a quick breakfast the beginning part of my week. It keeps well for four days in the refrigerator and makes six servings. If you follow the portion fix containers that I use, it would give you 1 green and 1 red. Add a purple to get your fruit in too!
First, add your eggs to a bowl and break the yolks apart by mixing with a fork. I added my salt and pepper as well.
Next, I measured out my 6 greens of spinach and chopped them up. I added the spinach along with the pressed cloves of garlic to the bowl and mixed well.
The last thing I added was some chopped up parsley for extra flavor!
Now pour it all into a oiled baking dish, cover with aluminum foil and cook for 40-45 minutes at 375 degrees. You can take the foil off and broil it for 5 minutes at the end to make the top crispy if you like it that way.
Now slice it into 6 servings pieces, cover, and pop it into your refrigerator for your quick breakfast!! Eat it cold, or heat it up on the stove top or microwave.
- 12 eggs
- 6 cups spinach, chopped
- ½ tsp salt (hymilaian)
- ¼ tsp pepper
- 4 cloves pressed garlic
- ¼ cup parsley, chopped
- Set oven to 375 degrees.
- Beat eggs along with the salt and pepper.
- Add in the chopped spinach, pressed garlic and chopped parsley and mix well.
- Oil a baking dish and pour mixture into it.
- Cover with aluminum foil and bake for 40-45 minutes.
- If you like it crispy on top, take the foil off and broil it for 5 minutes at the end.
- Divide it up into 6 equal parts.
- Eat right away or save for your meal prepped breakfasts for the week!
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