Greek Egg Bake – a quick and delicious way to meal prep your way into a week’s worth of breakfast.
I feel like I eat eggs ALL THE TIME.
Mostly because I do.
And given we go through about three dozen eggs every two weeks, this shouldn’t be a surprise.
Eggs usually appear in at least one meal a day.
Sometimes more.
And because of this, it means I need to get creative.
Otherwise I will lose my mind.
So here we are.
Greek Egg Bake.
Also known as breakfast for the week.
The thing about egg bakes (which are a close cousin to frittatas) is that they are completely dummy proof and completely customizable. Because I was after a Greek-inspired flavor, I used spinach, feta, and oregano in this version. But you could easily do an Italian version with tomatoes and mozzarella. Or Mexican with chiles and Jack cheese. Or even French with Brie with ham. Or forget international references – just use up whatever leftover vegetables you have on hand.
The possibilities are endless once you have the guidelines. And with, seriously, only five minutes to put everything into the baking dish, and about 25 minutes to bake, you can toss this together any time.
And likely with ingredients you have on hand already.
You can just slice this up and eat as is (I eat it alongside homemade sausage balls, a recipe for another day), or slap it between a few pieces of whole wheat toast for a quick egg sandwich. Because you are making a full dish, it’s perfect for a grab-and-go breakfast you can feel good about. 
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