Spinach Egg Bake
Recipe type: Breakfast
  • 4 ounces baby spinach (ready to eat)
  • 8 large eggs
  • ⅔ cup milk (or milk substitute)
  • ½ teaspoon salt
  • ½ teaspoon dried dill weed
  • ¼ cup chopped green onion
  1. Preheat oven to 350°.
  2. Combine the eggs, milk, and one fourth of the spinach in a blender on low.
  3. Add the remaining spinach in handfuls, blending between each.
  4. Add the salt, dill weed, and green onion. Pulse the blender a few times to combine.
  5. Pour the mixture into a greased 9 x 13 inch baking dish.
  6. Bake for 20 - 30 minutes until set in the middle.
  7. Let cool for 5 minutes, then use a cookie cutter to cut out shamrock shapes.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/spinach-egg-bake/