Individual Spinach Cheddar Egg Bake Recipe


Hey friends! I have a fun new recipe for you guys!


Individual egg bakes!


Because everything is more fun to eat in smaller sizes, right?


Individual Spinach Cheddar Egg Bake Recipe (Mini Casserole)

These easy egg bakes are the perfect busy morning breakfast. Who needs to spend all morning stirring scrambled eggs or flipping the pan-fried version? These egg bakes take less than 5 minutes to mix up and you can finish getting ready while they bake away. Switch out your favorite vegetables, cheeses, and herbs to tailor the flavor to your liking. Multiply the recipe to feed as many mouths as you need.

Ingredients (multiply by each serving for multiples):

  • non-stick spray
  • 1 cage free or farm fresh egg
  • 1 tablespoon frozen, chopped spinach
  • 1 tablespoon grated cheddar cheese (use less for stronger cheeses like parmesan)
  • 1 teaspoon milk
  • pinch of salt
  • a bit of fresh-ground pepper
  • dash of garlic powder
  • dash of dill, option, but fantastic!


  1. Pre-heat oven to 350 degrees F and lightly spray individual casserole dish(es) with non-stick spray.
  2. Combine all ingredients in a bowl and whisk together.
  3. Evenly distribute egg mixture to individual casserole dish(es). Bake until edges are golden brown and egg is set in the middle, about 16-19 minutes (depending oven temperature, etc.). Note: I used a toothpick to check doneness, sort of like you would for cake.
  4. Enjoy!


Other veggies I recommend to mix in: chopped broccoli, kale, cauliflower. Yum! Additional flavor combos: broccoli/cheddar, spinach/feta, tomato/parmesan, sun-dried tomato + spinach/parmesan, kale/mozzarella, kale/smoked gouda…the possibilities are endless!

What veggie/cheese combo egg bake would you most like to eat?

Morphing Soup + Broccoli Cheddar Individual Breakfast Casseroles


I know you guys are probably tired of seeing these, but I can’t help myself! I have half a loaf of bread I need to finish asap (and I don’t want to freeze it), and I’m having a blast trying different flavor combinations out for you guys!

Yes…I made more TCL Breakfast Cups aka Individual Breakfast Casseroles. Things in small versions are just more fun to eat, no?


Today I went meat free with…


Broccoli cheddar!


Fresh out of the oven.


Golden and dee-licious!


Perfect with a nice, safe apple.

Broccoli-Cheddar Breakfast Cups (for 2)

*Recipe makes 4 breakfast cups for 2 people, but can easily be tripled (or multiplied further) to feed a crowd*


  • 2 slices bread, cut into cubes/chunks (I used hearty whole grain bread)
  • 2 eggs
  • 2 tbsp milk
  • 1/2 cup broccoli, chopped (fresh or frozen should work)
  • 1/4 cup cheddar cheese (chopped small or shredded)
  • 1/4 tsp salt
  • 1/4 tsp ground mustard
  • dash garlic powder, pepper, turmeric (optional)


  1. Pre-heat oven to 350 degrees F and prepare a muffin tin with non-stick spray (4 cups for the original recipe).
  2. Whisk egg, milk, and spices in a medium bowl.
  3. Add bread pieces, stir till bread is equally covered.
  4. Gently mix in broccoli and cheese and let sit for 5 minutes.
  5. Distribute equally into 4 muffin cups, pressing mixture gently into the cups.
  6. Bake for 24-28 minutes, until tops are golden brown and egg is cooked through.
  7. Let rest 5 minutes, or until safe to touch, before serving (careful, they’re hot!).
  8. Enjoy!


And for lunch, I had another leftover hodge-podge.


I decided to use up some of the failed-tofu (trying to make lemonade out of lemons, ya know?) and some spinach.


I re-heated some of that 3-bean veggie soup I froze into individual servings earlier this week and then added in the tofu and spinach one the soup was hot to heat the tofu through and wilt the spinach.


I must say, I was really pleased with my work.


I even re-heated the sweet potatoes and they were pretty good the second time around.


This lunch was MUCH better than yesterdays…hooray!

Do you morph soup? I like to throw in leftover ingredients, especially cooked veggies and grains. What are your favorite ways to morph your soup?

Easy Sunday Afternoon


After our fantabuloso brunch today, hubby and I felt like we had the rest of the day pretty wide open. It was truly the first time in a long time (maybe years?) that I felt like the house was put together enough that I didn’t need to worry about it. And not only that, but I felt like I had some free time. The concept of free time typically escapes me, but today, hubby and I had an easy, stress-free afternoon and it was lovely.

I have a million things I’d like to do for the blog…for the house…but, I decided to just realx.


I got comfy in some PJ’s and a big sweatshirt and watched the Hot Tub Time Machine with hubby and Bailey. Pretty funny movie!

We noshed on some leftovers from the brunch party, pretzels and cookies. Those chick peas are going to be like my new popcorn! They’re so fun for snacking!



Hubby and I decided to do breakfast for dinner. We had Whole Grain Goodness toast with a dab of real butter and some steamed broccoli with a bit of real butter.


And the star of the show – a broccoli-cheddar omelet. I’ve forgotten how delicious broccoli and cheddar taste together! This omelet was divine!

We got to enjoy dinner whilst catching up on a DVR’ed Cold Case. I never get to clear out my DVR because I never have time to watch anything! Every time I actually get to watch something I’ve recorded, it’s like a special treat.


We just haaaad to incorporate leftovers into dinner somehow. Twist my arm why don’t-cha


We had the rest of Britney’s blueberry pie and a Vegan Green Monster muffin each. Yummmmers!

Potentially big week ahead for me. Hopefully some fun fitness news and definitely a wedding this weekend. You know what that means, right? ;)

Think I’m going to try to catch up on another Cold Case. Gosh I love that show!

Have a great week everyone!

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