Baked Eggs with Spinach, shallots, and Asiago cheese is a healthy breakfast to start the day. One serving has over 12 grams of protein and nearly four grams of fiber.
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
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.
- 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
Baked Eggs with Spinach
- 2 tsp olive oil
- 1/4 cup diced shallots
- 1 1/2 lb baby spinach, large stems removed
- 4 large eggs
- salt and freshly ground pepper, to taste
- 2 tbsp Asiago cheese, shredded or Parmesan
- baking spray
- Preheat an oven to 400°F.
- Lightly spray four oven-safe dishes or ramekins with cooking spray.
- Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes.
- Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes.
- Mix in Asiago cheese and remove from heat.
- Divide the wilted spinach among the oven-safe dishes, making a well in the center of each.
- Break an egg into each dish and season with salt and pepper.
- Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking.
- Serve immediately.