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Baked Eggs with Wilted Baby Spinach

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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.

Perfect cool Spring morning to turn my oven on for this simple baked eggs breakfast with wilted baby spinach. High in vitamin A, C, Folate, Manganese and Potassium.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 QuicheBreakfast Pizza, and Asparagus Pancetta Potato Hash.

Perfect cool Spring morning to turn my oven on for this simple baked eggs breakfast with wilted baby spinach. High in vitamin A, C, Folate, Manganese and Potassium.

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.


  • 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

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Baked Eggs with Spinach

5 from 4 votes
Baked Eggs with Spinach, shallots, and Asiago cheese is a healthy breakfast to start the day.
Course: Breakfast, Brunch
Cuisine: American
Perfect cool Spring morning to turn my oven on for this simple baked eggs breakfast with wilted baby spinach. High in vitamin A, C, Folate, Manganese and Potassium.
Prep: 5 minutes
Cook: 17 minutes
Total: 22 minutes
Yield: 4 servings
Serving Size: 1 egg


  • 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.

Last Step:

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Adapted from Baked Eggs with Cream on Williams Sonoma.


Serving: 1 egg, Calories: 152.5 kcal, Carbohydrates: 7.9 g, Protein: 12.2 g, Fat: 9.3 g, Saturated Fat: 2.8 g, Cholesterol: 190 mg, Sodium: 244 mg, Fiber: 3.7 g, Sugar: 0.7 g


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51 comments on “Baked Eggs with Wilted Baby Spinach”

  1. Avatar photo
    Angela Dunster

    I made this and love it. I cooked all the eggs together in one dish with the spinach. I was also prepping dinner and kind of forgot about the cook time so the eggs overcooked for what I like but it was still tasty. Next time I will spice it up a little more but this is a great way to use up spinach.

  2. Delicious! Just started Weight Watchers, and didn't know what to have for breakfast. Made this and added one minced clove of garlic to the shallot, used Parmesan for the Asiago (it's what I had in the house) and added a dash of cayenne pepper to each egg before they went into the oven (I like a little heat/spice).

  3. We love baked eggs! I often make them when I want something easy with little clean up. I'll have to try this version. We like to make them with a little milk or cream and salt and pepper. -Amber

  4. Avatar photo

    can i cook these together in the oven in just one pan, by making wells like in the skillet, but in the oven?

  5. So, I bought a HUGE container of baby spinach the other day and I was trying to figure out another way to use some of it for my breakfast besides spinach, mushroom and feta omelets or fritatta's. Came across this recipe and just made it this morning. So Good!!! Thanks again Gina.

  6. Avatar photo
    Marnie Vasquez

    Yummy. Just made this! I made on the stove with just 2 eggs. Easy and fast to make. Tasted awesome. Could also sprinkle some kind of nuts on it too. Thanks!

  7. I cannot stop eating these! I've had them every day since you posted them. I've shied away from baked spinach eggs before due to the cream and loads of cheese. I swear, I don't miss those at all in this recipe. This is a good jumping-off point for me to branch out when I feel adventurous. It's good with onions, mushrooms, peppers, and a variety of cheeses. This rocks! It's hard to believe I've eaten a giant tub of baby spinach over the course of a few days, but I have. Total yum!

  8. This was so yummy! I had this for breakfast during the week and then for dinner last night. I love it! I am so happy that I found this site. Thanks for all the great recipes Gina!

  9. This was delicious! I cut the recipe in half and added garlic. I made one for today and set aside the spinach mix in a second ramekin for another breakfast later in the week.

  10. My mom and I made this using asparagus over the weekend and it was fantastic. We boiled the asparagus first to soften it up a bit before adding it to the shallots, but you could also steam the asparagus to retain more of the nutrients. We made 4 ramekins and added canadian bacon to two of them, which was also delicious. So no need to limit this to just leafy greens, it works well with other veggies too!

  11. What a great recipe and easy. I cut it in half since it was just my husband and me. I also used two Laughing Cow Light Creamy Swiss triangles instead of Asiago or Feta (since I didn't have any). It worked well. Delicious. We both loved it and I will definitely make it again. Thanks for sharing your recipe.

  12. This looks like a delicious recipe and I love your oven-safe bowls. Where did you get them from? Also, what size ramekins would you recommend for something like this?

  13. WOW! This is SO GOOD! I read about this last night, and you touch on two of my favorite things – spinach and EGGS! Really, really good. I love the site and can't wait to try some more of you recipes, as I am always looking for new things to try.

  14. Had to make this last night for dinner. Seven kids all liked it! paired it with center cut bacon and a nice pie,ce of toast! yummy…. well done, Gina!

    Thank you

  15. Avatar photo

    Add some thinly sliced pre-cooked ham and garnish with fresh tomatoes – that's the way I've done it for years.

  16. Thanks for this post! I got some cute new ramekins for a gift and am ready to try something new. This looks great! I have never really tried eating eggs other than fried or hard boiled. Excited to try!

  17. I remember when I was a kid, my mom made spinach and then served it with sliced hard boiled eggs as a garnish. Pretty colors. Will definitely try this recipe!

  18. Avatar photo
    Jennifer @ Peanut Butter and Peppers

    At least your getting hot and cold, were just getting rain, wind and cold and I live in California! Your eggs look yummy!

  19. I had this for dinner last night with spinach and poached eggs. We must have been on the same brain wave lengths yesterday. It was very tasty and comforting.

  20. A few years ago I bought "plat a ouef" in Paris, and I believe they ware meant for this. Thinking I might make try them with Kale.

  21. Oh yum! I randomly made fried eggs once and threw them over a pile of steamed spinach and it was SO bland…I'll have to try your version because it sounds so much more flavorful!

  22. Oh I love this version of "Florentina eggs", my italian gandma use to make it like a quick dinner…
    Hope you’re having a great start to the week

    Big hugs!

  23. Looks YUMMY!!!! I've been wanting something different for breakfast and I just found it. I have not been disappointed in any of your recipes so far and am sure this one is no different.
    Your recipes have been a big factor in my weight watchers journey
    Thank you so much for taking the time to create for those of us that have no idea of how to make things lighter

  24. I use spinach, onion, sometimes sweet peppers, and feta and fold it in an omelette. That is something i do at least once or twice a week for a super nutritious protein-packed breakfast that often carries me till dinner.

    1. This is what we're doing tonight (breakfast for dinner). All of this is in the fridge – must go to the store tomorrow. But wonderful tonight!

  25. Avatar photo
    Tara @

    I'm buying spinach tonight so I can make this in the morning! Looks sooo good.

  26. Is there a way to make this the night before to have as kind of a "take-to-go" breakfast in the morning?

    1. I don't see why not. I would just make the spinach part the night before and stick it in the fridge over night. Then, in the morning, put it in your baking dish, crack your egg over the top, sprinkle with salt and pepper, and away you go!

  27. This is right up my alley! Seems easy enough to make for one too, since my husband won't get near any of the "green stuff" 🙂

  28. Oh, how I love eggs like this. In New York about 2 months ago, I had creamy polenta with a fried egg on it. It was so delicious and I've been thinking about it since I returned back to my 'real world' of eating on a daily basis. This might be a great option when I am craving that creaminess. Thanks!