These savory bars are loaded with greens, protein, and fiber for an easy and delicious make-ahead breakfast or snack. Each serving packs in about 14g protein thanks to the combo of eggs, Greek yogurt, cheese, and nuts. They’re also packed with calcium, magnesium, folate, and vitamin K to name a few!

Ingredient highlight

Spinach! Like most leafy greens, spinach is a great source of iron, calcium, folate, vitamin C, and vitamin K among others. The combo of calcium and vitamin K make it great for bone health. Vitamin C helps us absorb iron better, so it’s a package deal!

Pro tip: frozen spinach is actually a lot higher in nutrients compared to fresh spinach since it’s frozen at it’s peak whereas grocery store fresh spinach loses a lot of it’s nutrients during transportation.

Servings 12 bars
Prep Time 10 minutes
Cook Time 35 minutes


  • 8 eggs
  • 1 cup plain whole milk Greek yogurt
  • 4 cups (12 oz) frozen spinach, thawed, excess water squeezed out*
  • 1 ½ cups grated cheddar**
  • 1 ½ cups rolled oats
  • 1 cup raw walnuts
  • 2-3 tsp spices of choice
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • ½ tsp garlic powder
  • *To thaw frozen spinach, microwave it until it’s no longer frozen (about 2-4 minutes, mixing after each minute), then add it to a fine mesh sieve and press/squeeze the water out with your hands (once it’s cool enough to touch). Then just loosen it up so it mixes in evenly.
  • **Or any other grated or crumbled cheese.
  • ***Go any direction with these! Try with cumin + oregano or fennel + oregano + garlic powder. Add red pepper flakes for a little kick.


  • Preheat oven to 350F. Line a 9×13-inch baking dish with parchment paper.
  • In a large bowl, whisk together the eggs and yogurt until smooth. Stir in the spinach and 1 cup of the cheese.
  • In a high-speed blender, add the oats and blend briefly into a coarse meal. Add the walnuts and pulse again until walnuts are finely chopped.
  • Transfer the oats/nuts into the bowl along with the spices, salt, and baking soda. Stir until combined.
  • Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle evenly with the remaining ½ cup cheese.
  • Bake for 30-35 minutes or until a knife comes out clean and the top is golden brown.
  • Let cool for about 10 minutes, then slice into 12 squares. Enjoy warm on its own, topped with a fried egg, or turn it into an egg sandwich!

Items you can prep ahead (optional)

  • Thaw/squeeze out 4 cups frozen spinach
  • Grate 1 ½ cups cheddar
  • Mix and bake the bars


  • To make vegan, you can try making these using a liquid egg replacement, though I have never tried this. Skip the cheese or use a vegan cheese alternative. Use a vegan yogurt alternative.
  • To make nut free, use pumpkin seeds in place of the walnuts (blend them up into a meal with the oats).


  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm these up in the microwave until just warm. Enjoy warm on its own, topping with a fried egg, or turn it into an egg (and bacon or ham) breakfast sandwich.

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  1. Rhonda Arends

    5 stars
    Can you use fresh spinach instead of frozen?

    • Natalie

      Yes you totally can. I would use anywhere from 5-8 cups of fresh spinach, just make sure you cook it first.

  2. Jennifer Wallace

    5 stars
    what exactly is 4 cups of frozen spinach? I feel like I can squeeze the water from a 10oz package of frozen spinach and end up with less than a cup. can you convert it to ounces of frozen spinach for me please?

    • Natalie

      Hi Jennifer! 4 cups frozen spinach means measuring the spinach from frozen, not thawed and squeezed out. I just weighed it out and 4 cups frozen spinach weighs just about 12 ounces. Sorry for the confusion!


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