Veggie Egg Bake

I love making an egg bake to have on hand for an easy (and healthy!) breakfast or mid-day snack! You can easily use other vegetables that you have one hand, or even add in a meat protein. Just don’t skip out on the creamy feta and delicious flavors from Kara’s Greek Rub ;)

Ingredients:

• 1 tablespoon olive oil

• 1 cup diced onion

• 1 red, orange, or yellow bell pepper, diced

• 1 1/2 teaspoons Kara’s Greek Rub

• (8-ounce) package baby spinach

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh dill (optional)

• 12 eggs

• 2 cups whole milk (can also substitute with Greek yogurt, or other milk alternative)

• 1/4 teaspoon pepper

• 4-ounce Feta, crumbled

Recipe:

• Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 inch glass baking dish or pie pan.

• Heat a large skillet over medium heat. Add oil and tilt to coat evenly. Add the onion, bell pepper, and 1/2 teaspoon of salt and cook, stirring occasionally, until softened, about 5 minutes.

• Add the garlic and gradually stir in the spinach until completely wilted.

• Remove from heat and stir in dill.

• Evenly spread the vegetables into the prepared baking dish.

• In a large bowl, whisk together the eggs, milk, Kara’s Greek Rub, and pepper until egg yolks are completely broken and incorporated.

• Pour over the vegetables in the baking dish. Sprinkle evenly with the Feta.

• Bake for 40 minutes, or until top is light golden-brown and a knife or cake tester inserted into the middle comes out clean. Let stand for 5 minutes before serving.