Keto Recipes / Updated 2026-10-21
Spinach, Feta, and Zucchini Egg Bake for Four Breakfasts
A Wednesday whole-food breakfast prep with four visible portions and straightforward reheating.
Quick takeaways
- Cook moisture out of the vegetables.
- Bake eggs to 160 F.
- Divide into four portions and refrigerate promptly.
Prep
15 minutes
Cook
About 30 minutes; verify 160 F
Servings
4 breakfasts
Ingredients
- 8 large eggs
- 1 medium zucchini, grated
- 3 cups spinach
- 3 ounces feta, crumbled
- 1 tablespoon olive oil
- 1 tablespoon parsley
- Salt and pepper
Steps
- Heat oven to 375 F and grease an 8-inch baking dish.
- Cook zucchini and spinach in oil until excess moisture evaporates.
- Whisk eggs with parsley, salt, and pepper.
- Spread vegetables in dish, add feta, and pour in eggs.
- Bake until center reaches 160 F.
- Cool briefly, divide into four portions, and refrigerate promptly.
Meal prep notes
- Store at 40 F or below.
- Use within three to four days.
- Reheat leftovers to 165 F.
Carb-awareness cautions
- Count zucchini, spinach, feta, and additions.
- Check cheese and seasoning labels.
Remove Moisture Before Baking
Cook zucchini and spinach briefly before adding them to the eggs. Let excess moisture evaporate so the finished bake slices cleanly.
Divide the bake into four portions after cooking; no exact nutrition total is claimed.
Check Packaged Ingredients
Compare feta and seasoning labels for serving size and added starch. Count the vegetables, cheese, and any breakfast additions in the day's plan.
Cook, Cool, and Store
Cook egg dishes to 160 F, cool portions promptly, and refrigerate at 40 F or below. Reheat leftovers to 165 F.