Spinach Egg Bake

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  • Total Time: 0 hrs 45 mins
  • Hands-on Time: 0 hrs 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.


  • 8 large eggs

  • ½ cups whole milk

  • ½ teaspoons Frontier Co-op Rosemary

  • ½ teaspoons Frontier Co-op Thyme

  • ½ teaspoons Frontier Co-op Garlic Granules

  • ½ teaspoons Sea Salt

  • ½ teaspoons Frontier Co-op Black Pepper

  • 2 cups shredded baby spinach

  • 1 ounce crumbled feta


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

    2. Crack eggs into a large bowl and add the milk, herbs, salt, and pepper. Whisk well to combine.

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

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

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