Breakfast

Egg and Veggie Loaf is for Breakfast.

Egg and Veggie Loaf takes several minutes to prepare.

Egg and Veggie Loaf takes several minutes to cook.

Egg and Veggie Loaf makes 6 servings.

The ingredients for Egg and Veggie Loaf are:

Potatoes
Eggs
Greek yogurt
Spinach
EVOO

Here is how you make Egg and Veggie Loaf:

Pre-heat oven to 350FLightly grease casserole dish (I use a smallish, but deep casserole dish and made servings accordingly. The size of your casserole dish may change things)Cut the potatoes into bite-sized pieces and brown in a pan with the olive oil. I like mine just a bit crispy.Dump the potatoes into the bottom of the casserole dish.Put fresh spinach into the same pan and wilt. Or, you can use pre-cooked spinach (like frozen) and just swirl it around for a few moments to incorporate flavors.Dump the spinach on top of the potatoes.In a dish, scramble the eggs thoroughly, then add the greek yogurt and mix well. Once mixed, pour the eggs and yogurt over the veggies in the casserole dish. It should cover everything and also seep down between.Bake for about 30mins, or until the eggs are fully cooked. Enjoy!Serving Size: Makes approx six 1.5c servingsNumber of Servings: 6Recipe submitted by SparkPeople user RINLYN.

The nutritional information for Egg and Veggie Loaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 250.8

• Total Fat: 10.6 g
• Cholesterol: 311.7 mg
• Sodium: 207.0 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 4.4 g
• Protein: 18.4 g

The dietary needs meet for Egg and Veggie Loaf is Vegetarian