Crack all the eggs into a large bowl and add the almond milk (or any milk you prefer). Whisk until smooth.
Stir in the feta cheese, spinach, sun-dried tomatoes, and all the spices until everything is well combined.
Line a 9x13 baking tray or sheet pan with parchment paper and spray it well with oil.
Pour the egg mixture onto the tray and bake for 15 to 20 minutes until the center is set. Give the tray a shake – if the center doesn't jiggle, it's ready!
Once out of the oven, let it cool for 10 minutes before cutting it into individual servings, about 8 to 10 pieces.
Any leftovers can be stored in an airtight container in the fridge for easy breakfasts throughout the week!
Notes
To reheat, simply place a piece on a microwave-safe plate and heat it for 60 seconds. Enjoy!