Baked Eggs With Spinach, Tomatoes & Bread Recipe

"This is made with Egg Beaters, it`s a fantastic recipe and may be doubled. Make Ahead option: Prepare strata through step 2, adding an additional 1/4 cup milk to bread mixture. Cover; refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Bake 40 minutes or until knife inserted in center comes out clean."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (229.4 g)
Calories 175.4
Total Fat - 4.6 g
Saturated Fat - 2.2 g
Cholesterol - 9.6 mg
Sodium - 614.4 mg
Total Carbohydrate - 25.1 g
Dietary Fiber - 3.5 g
Sugars - 6.3 g
Protein - 9.8 g
Calcium - 291 mg
Iron - 2.7 mg
Vitamin C - 27.5 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 375°F. Spray 8x8-inch glass baking dish and large skillet with cooking spray; set aside.

Step 2

Combine Egg Beaters, milk, bread, 1/4 cup cheese, salt and pepper in large bowl. Toss until bread is coated well.

Step 3

Heat skillet over medium-high heat. Add onion; cook 4 minutes or until lightly browned, stirring occasionally. Add spinach; cook and stir until wilted. Add spinach mixture to Egg Beaters mixture; stir to combine. Gently stir in drained tomatoes just until combined. Place mixture in dish; top with remaining 1/4 cup cheese.