Stove Top Egg Bake
Whip up a wholesome and delicious breakfast or brunch with this quick and easy Stove Top Egg Bake, a one-pan wonder that comes together in just 25 minutes! Featuring a protein-packed blend of fluffy eggs, melty cheddar or mozzarella cheese, and vibrant veggies like baby spinach, cherry tomatoes, and sautéed onions, this stovetop recipe doesn’t require an oven—perfect for busy mornings or small kitchens. A touch of paprika adds a subtle smoky heat, while the low and slow cooking method ensures perfectly set eggs with gooey cheese on top. Serve it warm, sliced into wedges, for a fuss-free meal that’s both nutritious and satisfying. Ideal for brunch spreads, meal prep, or a light dinner, this stove top egg casserole is a versatile, family-friendly dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 6 eggs
- 3 tablespoons milk
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup baby spinach (chopped)
- 1 cup cherry tomatoes (halved)
- 1 small onion (finely diced)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika (if using). Set aside.
Heat the olive oil in a non-stick skillet (10 to 12 inches in diameter) over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
Stir in the chopped baby spinach and cook for another 1-2 minutes until wilted.
Add the halved cherry tomatoes to the skillet and distribute them evenly over the spinach and onion mixture. Reduce the heat to low.
Pour the whisked egg mixture over the vegetables in the skillet. Tilt the pan slightly to ensure the eggs are evenly distributed.
Sprinkle the shredded cheese evenly over the top of the egg mixture.
Cover the skillet with a lid and let the egg bake cook on low heat for 10-12 minutes, or until the eggs are set and the cheese is melted.
Once cooked, remove the skillet from the heat and let it sit for 2 minutes to cool slightly.
Slice the stove top egg bake into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.6 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1119 mg | 86% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1381 mg | 29% | |
*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.
