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–+ servings
Baked Eggs with Spinach

Discover the joy of Baked Eggs with Spinach a versatile healthy and delicious breakfast option that's easy to make and perfect for any day
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups fresh spinach or 10 oz frozen spinach
  • 1 tablespoon butter or olive oil
  • 4-10 pcs eggs
  • to taste Salt
  • to taste Pepper
  • optional paprika, garlic, cheese (feta, Gruyère, cheddar, goat cheese), cream, herbs (basil, parsley, dill), mushrooms, tomatoes, caramelized onions, roasted red peppers

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Sauté fresh spinach in a skillet with butter or olive oil over medium heat until wilted.
  3. If using frozen spinach, thaw and squeeze out moisture.
  4. Grease ramekins (or muffin tin) with butter to prevent sticking.
  5. Divide cooked spinach among the ramekins, forming a nest for the eggs.
  6. Crack one or two eggs into each ramekin on top of the spinach.
  7. Season eggs with salt, pepper, and optional toppings.
  8. Place ramekins on a baking sheet and bake for 12-15 minutes for runny yolks, or 18-20 minutes for fully set eggs.
  9. For muffin tin version, mix spinach with beaten eggs, fill muffin cups, and bake at 350°F (175°C) for about 20 minutes until set.
  10. For casserole, layer cooked spinach and sautéed mushrooms in a greased baking dish, whisk eggs with milk, pour over, and bake at 350°F for 30-35 minutes.

Nutrition

Calories: 200kcalCarbohydrates: 4gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 250mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 180IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Experiment with various vegetables and cheeses to find your favorite combination! Feta adds a tangy flavor, while mushrooms bring earthiness.
Make ahead by prepping the muffin tin version for quick breakfasts throughout the week.
Serve with crusty bread for soaking up the runny yolk, or alongside fresh fruit for a balanced meal.
Remember that the eggs will continue cooking after removal from the oven, so keep an eye on them around the ten-minute mark!
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