Breakfast Eggcake

Start your day with the wholesome flavor of a Breakfast Eggcake, a soft and fluffy oven-baked dish that combines the richness of eggs with vibrant, fresh vegetables. This nutritious breakfast recipe features a delightful medley of diced onion, bell pepper, and spinach, all blanketed in a seasoned egg mixture and topped with melty shredded cheese for irresistible savoriness. Perfectly balanced with the lightness of milk and a touch of all-purpose flour for structure, this simple yet elegant dish bakes to golden perfection in just 20 minutes. Ideal for busy mornings or a weekend brunch, the Breakfast Eggcake is easy to prepare, requiring only one skillet, and yields satisfying servings for four. Serve it warm with your favorite toast or a side of fresh fruit for a complete, crowd-pleasing meal.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.25 cup milk
• 2 tablespoons all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 0.5 cup onion, diced
• 0.5 cup bell pepper, diced
• 1 cup spinach, chopped
• 0.5 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon butter

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth and slightly frothy.

Step 3

Heat the olive oil in an oven-safe skillet (8-10 inches in diameter) over medium heat.

Step 4

Add the diced onion and bell pepper to the skillet, cooking for 3-4 minutes until softened.

Step 5

Stir in the chopped spinach and cook for another 1-2 minutes until wilted.

Step 6

Spread the cooked vegetables evenly across the skillet, then pour the egg mixture on top, ensuring it covers the vegetables.

Step 7

Sprinkle the shredded cheese evenly over the top of the egg mixture.

Step 8

Place the skillet in the preheated oven and bake for 15-20 minutes, or until the eggcake is set and the top is lightly golden.

Step 9

Remove from the oven and let cool for 2-3 minutes.

Step 10

Carefully loosen the edges with a spatula and slide the eggcake onto a cutting board or serving plate. Slice into wedges and serve warm.

Nutrition Facts

Serving size	669.3 grams (669.3g)

Amount per serving	% Daily Value*
Calories	969

Total Fat 66.30g	85%
Saturated Fat 26.50g	133%
Polyunsaturated Fat 1.50g
Cholesterol 1193mg	398%
Sodium 2069mg	90%
Total Carbohydrate 32.90g	12%
Dietary Fiber 4.90g	18%
Total Sugars 10.90g
Protein 58.80g	118%

Vitamin D 286IU	1428%
Calcium 735mg	57%
Iron 9mg	48%
Potassium 1186mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 24.4%

Carbs: 13.7%