Spinach Egg Bake

This 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.

Total Time: 15 mins; Hands-on Time: 15 mins; Makes: 8 egg muffin servings

Ingredients:

½ teaspoons Organic Whole Rosemary Leaf

½ teaspoons Organic Whole Thyme Leaf

½ teaspoons Organic Garlic Granules

½ teaspoons Table Grind Sea Salt

½ teaspoons Fine Grind Black Pepper

8 large eggs

½ cups whole milk

2 cups shredded baby spinach

1 ounce crumbled feta

Directions:

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.