Spinach Egg Bake
Total Time: 00h 45m
Hands-on Time: 00h 15m
Makes: 8 servings
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.
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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 teaspoon Frontier Co-op® Black Pepper
- 2 cups shredded baby spinach
- 1 ounce crumbled feta
Directions
- Preheat oven to 375 degrees and grease 8 cups in a 12-cup muffin tin; set aside.
- Into a large bowl, crack eggs and add milk, herbs, salt, and pepper. Whisk well to combine.
- 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.
- Bake for 30 to 35 minutes. Eggs should look puffed and starting to brown on the top. If eggs still look wet, return to oven and continue cooking for another two minutes.
- Remove from tin, serve enjoy!
