Overnight Mediterranean Egg Bake
15min
15min
1
390
Chef's Note
This overnight egg bake allows the flavors to meld beautifully while saving you time in the morning. Simply prepare everything the night before, refrigerate, and bake when you wake up. For extra richness, you can use half-and-half instead of milk. The dish can be refrigerated for up to 3 days after cooking, making it perfect for multiple breakfast servings.
Tags
Ingredients
3 large eggs
1 cup spinach
4 quartered artichoke hearts
2 tablespoons sun-dried tomatoes
2 tablespoons goat cheese
2 tablespoons red onion
2 tablespoons milk
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
2 teaspoon olive oil
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
The night before: Lightly grease a single-serving ramekin or small oven-safe dish.
- 2
Finely chop the red onion and mince the garlic clove. Roughly chop the spinach and drain and chop the artichoke hearts.
- 3
In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the chopped onion and sauté for 2 minutes until softened.
- 4
Add the minced garlic and cook for 30 seconds until fragrant.
- 5
Add the spinach and cook until just wilted, about 1 minute. Remove from heat and let cool slightly.
- 6
In a bowl, whisk together 3 eggs, 2 tablespoons milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 7
Chop the sun-dried tomatoes and fresh herbs. Add them to the egg mixture along with the cooled spinach mixture and chopped artichoke hearts.
- 8
Pour the mixture into the prepared baking dish. Crumble the goat cheese on top and drizzle with the remaining teaspoon of olive oil.
- 9
Cover tightly with plastic wrap and refrigerate overnight.
- 10
In the morning: Preheat oven to 375°F (190°C). Remove the dish from the refrigerator while the oven heats.
- 11
Remove plastic wrap and bake for 15-18 minutes until the eggs are set and the top is lightly golden.
- 12
Let cool for 2 minutes before serving.
Nutrition Information (per serving)
390
23g
12g
28g
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