Breakfast · ALWAYS FREE
Spinach & oat breakfast squares
A savory baked oat-and-egg breakfast with spinach, scallions and plain yogurt, cut into soft squares.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Line an 8-inch (20 cm) square baking pan with parchment. Whisk eggs, yogurt, oats, baking powder, salt and pepper together and let stand for 10 minutes.
- While the oats hydrate, heat all the oil in a skillet over medium heat. Add spinach and scallions and cook for 4-6 minutes until wilted and visible liquid evaporates. Cool for 5 minutes.
- Fold vegetables and all pan contents into the oat mixture. Spread evenly in the prepared pan. Bake for 25-30 minutes until the center is set, no liquid egg remains and the center reaches 160°F (71°C).
- Rest for 10 minutes before lifting and cutting into eight equal squares. Serve two per portion. Refrigerate within 2 hours in shallow containers, use within 3-4 days and reheat to 165°F (74°C). For the conditional gluten-free tag, use certified gluten-free oats and suitable baking powder and check all labels.
Estimated nutrition
Per serving · 1 of 4- Calories
- 265 kcal
- Protein
- 13.6 g
- Total carbohydrate
- 26.1 g
- Total fat
- 12.3 g
- Total sugars
- 3.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Ingredient states match their named profiles: raw edible produce and proteins, dry grains, drained canned beans and frozen unprepared peas. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted bread wedges, sweet potato rounds, fish cakes, cabbage rolls, breakfast squares and cookies are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Spinach & oat breakfast squares: old-fashioned rolled oats; beaten eggs without shells; plain whole-milk yogurt; fresh spinach; scallions; olive oil; baking powder; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Spinach & oat breakfast squares: old-fashioned rolled oats; beaten eggs without shells; plain whole-milk yogurt; fresh spinach; scallions; olive oil; baking powder; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
