The perfect make-ahead breakfast for busy mornings, this egg bake is packed with protein, dietary fiber, and B vitamins – a combination that will stabilize blood glucose levels and leave you feeling satisfied and energized all day long.
Adapted from “The Lemon Bowl”
Cooking Time: 38 Minutes
Recipe Serves:10 servings
- 12 eggs
- 2 tablespoons water
- Salt and black pepper, to taste
- 10½ cups fresh baby spinach leaves
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bunch green onions, minced
- ½ cup + 2 tablespoons reduced-fat shredded sharp cheddar cheese
- Preheat oven to 350°F. Spray a 9×13” baking dish with nonstick spray set aside.
- In a medium bowl, whisk the eggs, water, salt, and pepper.
- Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Sauté the spinach until it wilts (about 2-3 minutes).
- 添加黑豆、孜然和牛至滑雪llet, stirring until well-mixed.
- spinach-bean混合物转移到准备baking dish. Spread evenly.
- Pour the eggs over the spinach-bean mixture.
- Add the green onions. Use a fork to stir, ensuring that the spinach-bean mixture and green onions are fully coated in egg.
- Sprinkle the shredded cheese evenly over the top of the egg bake. Bake for 35 minutes or until the eggs are cooked through.
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