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Sage and Spinach Breakfast Bake Recipe



Andrew Purcell, Carrie Purcell

3 servings

  • 5 large eggs
  • 1/4teaspoon cumin
  • salt
  • pepper
  • 6 whole-grain bread, cut into 1-inch pieces
  • 2ounces goat cheese, crumbled
  • 1tablespoon olive oil
  • 3cups loosely packed baby spinach
  • 1tablespoon fresh sage, chopped
  1. Heat oven to 375°. In a bowl, beat eggs with cumin. Season with salt and pepper. Add bread and goat cheese and toss to coat. In a large, oven-safe skillet over medium heat, heat olive oil. Add spinach and sage and cook, stirring, until spinach is wilted, about 30 seconds. Carefully pour bread mixture into skillet and loosely press into an even layer. Bake until heated through and slightly crispy on top, 23 to 27 minutes. Cool slightly before serving. Cool leftovers completely before storing in an airtight container in the fridge.

Nutrition Per Serving

425 calories
19 g fat (6 g saturated)
39 g carbs
6 g sugar
7 g fiber
23 g protein

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