Egg Bake with Ham, Feta, Spinach and Sun-dried Tomatoes
Serves: 9 slices
  • 1 Tsp Extra Virgin Olive Oil
  • 1 Tsp Minced Garlic
  • 12 eggs
  • ⅓ Cup Milk I used almond milk, you can use whatever you like
  • ⅓ Cup Feta
  • ½ Cup Sun-dried Tomatoes Strained
  • 2 Cup Spinach
  • 1 Cup Ham chopped into bite sized pieces
  • ¼ Tsp Black Pepper
  1. Preheat the oven to 350 degrees F. Spray a 8x8-inch pan with nonstick cooking spray and set aside.
  2. In a small skillet, heat the olive oil over medium high heat. Add the garlic and cook for 2 minutes. Remove from the heat.
  3. In a large bowl, whisk together the eggs. Next, whisk in the milk. Stir in the garlic.
  4. Stir in feta cheese, sundried tomatoes, ham, spinach and pepper.
  5. Pour the egg mixture into the prepared pan. Space out the ham, sundried tomatoes and spinach, if necessary.
  6. Place the pan in the oven and bake for 45 to 60 minutes, or until the until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm. Season with additional pepper, if necessary.
Recipe by Honest Cooking at