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This Sun-dried Tomato Egg Bake is a delicious way to start your day and super easy to meal prep!

Sun-dried Tomato Egg Bake

  • Author: Kelsey


  • ¼ cup sun dried tomatoes
  • ¼ cup almond milk
  • 10 eggs
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ tablespoon olive oil
  • 1 cup chopped mushrooms
  • 1 cup chopped spinach


  • Preheat oven to 375 degrees.
  • Combine sun-dried tomatoes and almond milk in a blender and blend it for about 30 seconds to chop up the sun-dried tomatoes.  Place them in a large bowl and add eggs, garlic powder and salt to the bowl.
  • Place a small pan over medium heat and add olive oil to the pan.  Add in chopped mushrooms and cook for 1 minute then add in spinach and cook for another 30 seconds.  Move to a small bowl and let them cool for a minute or two.
  • Add veggies to the bowl with eggs and whisk to combine.  
  • Line an 8×8 inch pyrex pan with parchment paper and pour in the egg mixture.
  • Bake for 30-35 minutes or until cooked through.