Ingredients
12 large eggs
6 cups shredded cheddar cheese
2 cups chopped frozen spinach (thawed and drained)
1 cup diced bell peppers (red, green, or yellow)
1 cup diced red onion
1 cup sliced mushrooms
1/4 cup olive oil (or avocado oil)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Warm olive oil in a skillet over medium heat. Sauté bell peppers, red onion, mushrooms, and garlic powder until softened (5-7 minutes).
In a large bowl, crack 12 eggs and whisk until frothy. Add sautéed vegetables, drained spinach, shredded cheddar, salt, pepper, and onion powder. Mix thoroughly.
Pour mixture into prepared baking dish. Bake uncovered for 30-35 minutes until edges are golden and center is set.
Let cool slightly before slicing into 6 equal portions. Serve warm or refrigerate for meal prep.
Notes
Use fresh spinach if available (10 oz) to reduce water content.
Substitute cashew cheese for a nut-based non-dairy option.
To achieve lower carbs: use oregano instead of added spices.
Store up to 3 days in airtight containers. Reheat in oven at 350°F for 10-15 minutes.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving (slice of 9x13-inch dish)
- Calories: 275
- Sugar: 0g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 550mg