Baked Eggs with Brussels Sprouts, Spinach, and Leeks - Patricia Bannan, MS, RDN
This cast iron egg bake is packed with green foods that provide powerful plant-based compounds, offering a nutritious breakfast option to start the day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.patriciabannan.com.
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
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