Garlicy-spinach-tomato egg bake

This dish is a perfect brunch dish with friends and family. Roasted tomatoes and spinach packs a ton of flavor to this egg bake. Spice it up with our spicy sea salt or finish with our flake sea salt

INGREDIENTS:

  • 8-10 small grape tomatoes,
  • 1 cup chopped spinach
  • 8 large eggs
  • 1 cup shredded mozzarella
  • 1 cup milk
  • 1/2 tsp. Himalayan salt
  • 1/4 tsp. pepper
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon roasted garlic sea salt
  • Olive oil
  1. Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes, roasted garlic salt, pepper and 3 tablespoon olive oil. In a small glass baking dish or sheet pan, place the tomatoes so they are in just 1 layer. Roast for 20 minutes, and stir. Turn oven down to 350 degrees and cook another 10-12 minutes or until slightly wilted.
  2. While the tomatoes are roasting, prepare the egg bake
  3. When tomatoes are slightly wilted pull out of oven and let cool. Carefully slice tomatoes in half and set aside.

MAKE THE SPINACH EGG BAKE

  1. In a bowl, mix the eggs, milk, mozzarella, spinach, garlic, Himalayan salt, and pepper together. Pour egg mixture into a small glass baking dish and bake for 35 to 40 minutes or until cooked through.
  2. With 10 minutes left, placed slice tomatoes on egg dish and finish in oven.

Serve immediately and enjoy!Serves 4

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