Veggie Egg Bake For Quick Breakfasts Recipe

Serves: 6 portions

Prep time: 7 mins

Bake time: 20 mins

Ingredients:

• 6 eggs
• 1/4 cup thick yogurt (like Greek)
• 1/2 tsp salt
• 1/2 cup spinach, chopped
• 1 scallion, sliced
• 4 cherry tomatoes, chopped
• some fresh herbs if desired, we used parsley
•  ghee for greasing muffin tin

Steps:

1. Preheat your oven to 350°F and grease 6 slots in a muffin tin (or a baking dish and you can cut the egg bake into portions).
2. Whisk the eggs, yogurt, and salt together until smooth. Add the veggies and herbs and pour the batter into the 6 greased muffin slots.
3. Transfer to the oven and bake for about 15-18 minutes until fully set in the center and no longer wobbly.
4. Enjoy warm or store in the fridge and use throughout the week. We love to pair one or two with a beeya-fied smoothie!