Baked Eggs with Brussels Sprouts, Spinach, and Leeks - Patricia Bannan, MS, RDN

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 leek, white part halved and thinly sliced
• 2 cups Brussels sprouts, ends trimmed and halved
• ¼ teaspoon kosher salt
• ¼ teaspoon red chili pepper flakes
• 1 clove garlic, minced
• ½ teaspoon fresh thyme or rosemary, chopped
• 3 cups baby spinach leaves
• 4 large eggs
• 1-ounce Gruyere cheese