As a mama of two very young children, (3 1/2 year old and 6month old) I’m usually the last person who gets to eat. And since my son is extremely picky, I usually just make him what he will eat. That means we don’t normally eat the same thing, or I am busy feeding my baby girl her milk and only have time (and arm strength) to make his food while holding her.
So today I decided to do a simple egg bake. We had a surplus of fresh eggs from our backyard chickens, some baby spinach, and mixed peppers that needed used up, and I needed easy to grab food in the mornings to keep up with busy mornings, and my milk supply! This is all a win win!
What you’ll need:
- 12 eggs
- Baby spinach (to your preference)
- Peppers if your choosing (to preference)
- Mozzarella shredded cheese
- A baking dish or sheet pan (I used a casserole dish)
- Parchment paper *optional* ( but makes for super simple clean up! And who doesn’t love that?)
Pre heat your oven to 350°, line your pan with the parchment paper, be sure to make it bigger than your pan so that the egg doesn’t leak out (that just would defeat the purpose of using it haha!
In a large bowl, whisk your 12 eggs (I’ve seen other recipes use a blender for this but, nothing a good ol’ whisk with a fork won’t do!)
Chop your spinach roughly, and slice up your peppers to you desired size.
Now I needed up mixing everything together in the bowl before pouring in the pan, thinking it would just be all throughout the eggs when done, but honestly if you just want to sprinkle it all on top that’s fine, because in the end all of my added ingredients rise to the top anyway!
Now pour your egg mixture evenly in your pan (or sprinkle peppers, cheese, & spinach on top) it should look a bit like this.
Bake at 350° for about 18 minutes or so, until cooked all the way through. If they are jiggly then the aren’t done!
Take your eggs out of the oven and let them sit for about 12 minutes before you remove them from the pan. After the 12 minutes I lifted the parchment paper and set it all on a cutting board to cut into little individual squares, that way I could put some in the freezer for later and some in the fridge. (I did eat a couple right off the bat, I mean, how could I not?! They were delicious!)
I set them in the fridge to cool completely before I wrapped my squares in foil and put them all in a freezer bag. And there you have it!
You can either eat them as they are, or put them on an English muffin with cheese and sausage (I plan on doing that!) Take them out of the freezer and into the fridge the night before so that you have a ready to heat up breakfast just waiting for you and your busy day!
You can add anything you’d like to these, like mushrooms, cheddar cheese, or literally anything, it’s basically an omelette, so sky’s the limit!
Enjoy!
~A
Ink & Embers 
👋🌈👌
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