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Baked Eggs With Spinach, Tomatoes & Bread

Created by KellyLebrun on June 10, 2016

1/4 teaspoon ground black pepper (or more)
1/2 cup chopped yellow onion
1 package (6 ounce) baby spinach leaves (coarsely chopped
1 can (14.5 ounce) diced tomatoes (with Basil, Garlic and Oregano, drained well)

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.
Step 4: Bake 40 minutes or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.