Up your breakfast or brunch game with pantry staples. This Egg Bake comes together quickly, tastes great at any temperature, and travels well for a grab-n-go meal. This recipe make four generous servings at about 300 calories and nearly two full servings of veggies. Try this recipe with asparagus and sautéed mushrooms, or zucchini, mushrooms and tomatoes. Basically, any veggie, as long as it’s well drained, works. It pairs very well with white wine. This is a recipe you will make over and over again!

Ingredients for custard:

1 cup egg whites

2 eggs

3/4 cup milk

1/3 cup flour

1/4 tsp baking powder

1 tsp each of garlic powder, onion powder

3/4 - 1 tsp salt

1/2 tsp of mustard powder, paprika,

Ingredients for filling: (about 2 cups total veg)

10 oz frozen spinach (about 1/2 cup drained & pressed)

1 15 oz can petite diced tomatoes (regular diced is fine)

1 4 oz jar pimentos

1 cup cheese (I used cheddar but feta is great, too)

Cook spinach in microwave per package directions or thaw overnight in fridge. Wrap spinach in a paper towel and squeeze out the water. You should have about 1/2 cup of squeezed spinach.
Drain the can of diced tomatoes and pimentos. (drink the juice!)

3. In bowl blend 1 cup egg whites, 3/4 cup milk, 2 eggs. Add 1/3 cup flour & seasonings. Mix well.

4. Oil well a 9 x 9 inch pan. Spread spinach, tomatoes and pimentos in pan. Add one cup of cheese.

5. Pour egg mixture over veggies.

6. Bake in 350 degree oven for 30-40 minutes or until firm to the touch. Let cool for ten minutes before slicing.

This Cameron Hughes Lot 752 2019 Gavi hails from Italy’s Piedmont region and has notes of blossoms, citrus, peach, and almond. It’s bright and well balanced with an appealing mouthfeel that is complex enough to drink alone. It pairs extremely well with this Egg Bake and would also be delightful with seafood or chicken.

No Fuss Egg Bake