Do you struggle with breakfast in the morning due to lack of time?! I’ve been there, but lucky for you I’ve got you covered. This Caprese Egg Bake is the perfect meal-prep breakfast that is gluten-free, packed with veggies, and full of flavor! You can make it all in one day and have a delicious breakfast for the week.
Sometimes, I love making a nice elaborate breakfast that takes a lot of time to prepare. Other days, I want something fast. This Caprese egg bake is the perfect solution for that! Add this recipe to your meal-prep days and you’ll thank yourself later. My sister already asked me to make them for her again next week!
If you do try this recipe and love it, make sure you pin it to your Pinterest to share the love!
What Ingredients Do I Need?
To make this delicious and easy Caprese egg bake, you’ll need a few key ingredients. Here’s everything you’re going to need:
- Eggs
- Spinach
- Cherry tomatoes
- Shredded mozzarella cheese
- Unsweetened almond milk (any milk will work)
- Garlic powder
- Salt
- Pepper
- Dried basil
How to Make the Egg Bake
To start off, you’re going to grab a 9×13″ baking dish and spray it with non-stick cooking spray. You definitely don’t want these eggs sticking to anything!
Crack the eggs in a large bowl and whisk well. Add in the milk, shredded cheese, garlic powder, salt, pepper, and basil. Whisk until everything is evenly incorporated.
Wash the cherry tomatoes under water and pat them dry. Slice the tomatoes vertically in half and add them to the egg mixture. Roughly chop your spinach (no need for it to be perfect) and add it to the egg mixture as well. Stir until everything is evenly combined.
Add the egg mixture to the greased casserole dish and make sure everything is evenly spread around. Bake in a 350-degree oven for 30 minutes and enjoy!
Optional Add-Ins
If the tomato, cheese, and basil flavors aren’t your favorite, no need to worry. This egg bake is the perfect base for any veggies and flavorings you have on hand that can make it taste however you want! Here are some add-ins and flavor combos that would be delicious in this egg bake:
- Ham & cheese
- Peppers & onion
- Hash browns
- Bacon or sausage
- Tomatoes & pepperoni (like a pizza!)
- Spinach & feta
Ways to Serve
Of course, you can serve this egg bake for breakfast, but there are so many ways you can have it. I personally enjoy having it for lunch because team sweet breakfast ALWAYS. Here are some ways to serve:
- In a sandwich
- On top of avocado toast
- Sliced in a salad
- With toast and bacon
- Drizzled with hot sauce
How to Store
Since this egg bake is great for meal-prep, you’re going to have to store it efficiently. I like to let the egg bake cool completely before slicing and storing it. If serving right away, eat it fresh out of the oven.
If you’re meal-prepping this recipe, I like to slice the bake into 10-12 slices and keep them in an airtight container. They will stay fresh in the refrigerator for 4-6 days.
You can also place the slices in a freezer bag or wrap them individually in plastic wrap and keep them in the freezer. Place them in the fridge the night before you’re ready to eat one so that it can thaw. This recipe will stay fresh in the freezer for up to 6 months.
More Breakfast Recipes
Check out some more delicious breakfast recipes!
- Cookie Dough Overnight Oats
- Microwave French Toast
- Apple Pie Baked Oatmeal
- Peanut Butter Banana Overnight Oats
- Chocolate Banana Pancakes
- Ricotta Stuffed French Toast
Caprese Egg Bake
Course: BreakfastDifficulty: Easy12
servings15
minutes30
minutesIngredients
10 eggs
1 cup shredded mozzarella cheese
1/4 cup milk of choice
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried basil
2 cups spinach
1 cup cherry tomatoes
Directions
- Preheat the oven to 350 degrees. Spray a 9×13″ baking dish with non-stick cooking spray. Set aside.
- Crack your eggs in a large bowl and whisk well. Add in the shredded cheese, milk, garlic powder, salt, pepper, and dried basil. Whisk until evenly combined.
- Roughly chop the spinach into small pieces. No need to get fancy with this. Add the spinach to the eggs.
- Wash and dry the cherry tomatoes. Slice them vertically in half and add them to the egg mixture. Stir until everything is combined.
- Pour the egg mixture into the baking dish and make sure that all the ingredients are spread evenly. Bake for 30 minutes, or until a knife comes out clean. Let it sit for a few minutes before serving and enjoy!
Did You Make This Recipe?
If you try this recipe, make sure you leave a comment and tag me on Instagram @sprinklingofhealth to show me!
