Baked Eggs with Spinach
Spring weather can be all over the place, going from hot to cold to warm and back again within just a few days. I love eating these Baked Eggs with Spinach when it’s cool outside. It’s warm and comforting and so easy to make. With only five ingredients (plus olive oil, salt, and pepper), you can have a delicious breakfast (or double it for lunch or dinner) in no time. More baked breakfast recipes I love to make when the weather is cool are Spinach Ricotta Quiche, Breakfast Pizza, and Asparagus Pancetta Potato Hash.
Baked Eggs Ingredients
Olive Oil to sauté the vegetables in Shallots: Dice a shallot and measure a quarter cup. Spinach: Remove the stems from a pound and a half of baby spinach. Eggs: You’ll need four large eggs. Salt and Pepper for seasoning Cheese: Shred two tablespoons of Asiago or Parmesan cheese.
How to Bake Eggs with Spinach
Prep: Preheat the oven to 400°F, and lightly spray four oven-safe ramekins with cooking spray. Vegetables: Sauté the shallots in a large skillet on medium-low heat for a couple of minutes. Add the spinach, salt, and pepper and cook until the spinach wilts. Stir in the cheese and remove the pan from the heat. Eggs: Divide the spinach among the ramekins, and make a well in the center of each. Break the eggs into each well and season with salt and pepper. Bake: Place the ramekins on a rimmed sheet pan, and bake for about 17 minutes.
How do you keep eggs from getting rubbery in the oven?
The number one way to avoid rubbery eggs is to make sure you don’t over-bake them. You want the whites to be set and the yolks to be firm, which takes about 15 to 18 minutes. If you like them runnier or firmer, then adjust the time accordingly.
What to Serve with Baked Eggs and Spinach
If you’re serving this baked egg recipe for breakfast, add some fruit, bagels, or breakfast potatoes. For lunch or dinner, pair them with a side salad, rice pilaf, or butternut squash.
How to Store Baked Eggs
Baked eggs will last up to four days in the refrigerator. Reheat the ramekins in the microwave for 30 to 60 seconds.
Variations
Greens: You can use any leafy green vegetable, like kale or Swiss chard. I’ve also used frozen organic spinach in a pinch, and it works fine. Veggies: Try sautéing diced bell pepper, zucchini, or mushrooms with the shallots for more vegetables. Garlic: If you’re a big garlic fan, add some fresh minced garlic to the spinach. Cheese: If you don’t have Asiago cheese, you can use parmesan or even feta. Stove top Version: If you want to make this recipe all on the stove, you can easily make four wells in the wilted spinach in a large pan and drop the eggs into each one. Then cover it and cook on low until the eggs are set.
More Spinach and Egg Recipes You’ll Love
Spanakopita Baked Eggs Spinach Feta Frittata Mushroom-Spinach Scrambled Eggs Crustless Sausage and Spinach Quiche Spinach, Feta, and Artichoke Breakfast Bake