Spinach Egg Bake

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  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 8 egg muffins

This low-key holiday breakfast is the perfect way to spend a meal with family. Using spinach keeps the cooking to a minimum but provides a beautiful addition to the egg bake.

Ingredients

  • 8 large eggs

  • ½ cup whole milk

  • ½ teaspoon Frontier Co-op Rosemary

  • ½ teaspoon Frontier Co-op Thyme

  • ½ teaspoon Frontier Co-op Garlic Granules

  • ½ teaspoon Frontier Co-op Sea Salt

  • ½ teaspoons Frontier Co-op Black Pepper

  • 2 cups shredded baby spinach

  • 1 ounce crumbled feta

Directions

    1. Preheat oven to 375 degrees and grease 8 spots in a 12-cup muffin tin; set aside.

    2. Into a large bowl, crack eggs and add milk, herbs, salt, and pepper. Whisk well to combine.

    3. Divide spinach into the 8 muffin cups. Pour egg mixture evenly over spinach, filling each muffin cup about ¾ full. Sprinkle a small amount of crumbled feta over each egg/spinach mixture.

    4. Bake for 30 to 35 minutes. Eggs should looked puffed and starting to brown on the top. If egg still looks wet, return to oven and continue cooking for another two minutes.

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