Cozy One‑Pan Egg Skillet Dinner (Egg Recipe For Dinner)
A cozy, high‑protein one‑pan egg skillet bake loaded with vegetables and cheese. Custardy baked eggs, sautéed veggies, and gooey cheese make this an easy, comforting egg recipe for dinner that’s weeknight‑friendly and great for meal prep.
Ingredients
- 8 large eggs
- 1/2 cup whole milk or half-and-half for a creamier texture
- 1/4 cup plain Greek yogurt whole milk; optional but recommended
- 1 teaspoon kosher salt use about 3/4 teaspoon if using fine table salt
- 1/2 teaspoon black pepper freshly ground, if possible
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika optional
- 1 tablespoon olive oil or avocado oil, for sautéing
- 1 small yellow onion diced (about 1 cup)
- 1 red bell pepper diced; any color bell pepper works
- 1 small zucchini halved lengthwise and sliced; do not peel
- 1 cup cremini or white mushrooms sliced
- 2 cups fresh baby spinach loosely packed
- 1 cup sharp cheddar cheese shredded, divided
- 1/2 cup feta cheese or goat cheese, crumbled; optional, for topping
- 1/2 tablespoon butter for greasing pan if not using nonstick
- fresh herbs such as chopped parsley, chives, or green onion, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 10–12 inch oven-safe skillet (such as cast iron) or a 9×9-inch baking dish with butter or a light brush of oil, coating the bottom and sides to help prevent sticking.1/2 tablespoon butter
- Place the greased skillet over medium heat and add the olive oil. When the oil shimmers, add the diced onion and bell pepper. Sauté for 4–5 minutes, stirring occasionally, until softened and just starting to turn golden around the edges.1 tablespoon olive oil, 1 small yellow onion, 1 red bell pepper
- Stir in the sliced zucchini and mushrooms. Cook for another 4–5 minutes, until the mushrooms release their moisture and most of the liquid has cooked off so the casserole won’t be watery.1 small zucchini, 1 cup cremini or white mushrooms
- Add the baby spinach to the skillet. Stir until it is just wilted, 1–2 minutes, then turn off the heat. Spread the vegetable mixture into an even layer in the skillet. If using a baking dish, transfer the cooked vegetables to the dish and spread out evenly.2 cups fresh baby spinach
- In a medium bowl, crack in the 8 eggs. Whisk until the yolks and whites are fully combined and slightly frothy on top; incorporating a little air helps the baked eggs turn out lighter.8 large eggs
- Whisk the milk (or half-and-half) and Greek yogurt into the eggs until smooth. Add the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Whisk well to distribute the seasonings evenly.1/2 cup whole milk, 1/4 cup plain Greek yogurt, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika
- Sprinkle about two-thirds of the shredded sharp cheddar evenly over the sautéed vegetables in the skillet or baking dish. Reserve the remaining cheddar for the top.1 cup sharp cheddar cheese
- Slowly pour the seasoned egg mixture over the vegetables and cheese. Gently shake the pan or use a spatula to nudge the vegetables so the eggs settle into all the spaces.
- Sprinkle the remaining shredded cheddar evenly over the top. If using feta or goat cheese, scatter about half of it over the surface, reserving the rest for after baking.1 cup sharp cheddar cheese, 1/2 cup feta cheese
- Place the skillet or baking dish on the middle rack of the preheated oven. Bake at 375°F (190°C) for 22–28 minutes, until the edges are set and puffed and the center is no longer runny. A slight jiggle in the very center is fine; it will finish setting from residual heat.
- Remove from the oven and let the egg bake rest for 5–10 minutes to firm up for easier slicing. Top with the remaining feta or goat cheese and sprinkle with fresh herbs, if using. Slice into wedges or squares and serve warm.1/2 cup feta cheese, fresh herbs
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly and place in a freezer container for up to 2 months. Reheat in the microwave for 45–60 seconds or in a 325°F oven, covered with foil, for 10–15 minutes. Variations: Add cooked crumbled sausage, bacon, or diced ham for a meaty version; use spinach, tomatoes, olives, and feta for a Mediterranean twist; or swap in broccoli and extra sharp cheddar for a low-carb broccoli cheddar bake. For a crowd, double the recipe and bake in a 9×13-inch dish for 30–35 minutes.
Nutrition
Calories: 320kcal
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