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Baked eggs with spinach is a healthy breakfast to start the day. Baked in the oven with baby spinach, shallots and Asiago cheese.
Baked Eggs with Spinach
Crazy Spring weather we are having… it’s hot, cold, warm, cold again! Today there’s a slight chill in the air and the wind is whistling through my windows. More baked breakfast recipes I love to make when the weather is cool are Spinach Ricotta Quiche, Breakfast Pizza and Asparagus Pancetta Potato Hash.
- Cheese: If you don’t have Asagio cheese you can use Parmesan cheese or even feta cheese.
- Greens: You can use any leafy green vegetable you desire, kale or chard would also make great options. I’ve also used frozen organic spinach in a pinch and it works out just fine.
- Stove top version: If you want to do this all on the stove, you can easily make 4 wells in the wilted spinach in a large pan and drop the eggs into each one, then cover and cook on low until the eggs are set.
Baked Eggs with Wilted Baby Spinach
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.
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 shredded Asagio cheese
- 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 Asagio 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.
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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
51 comments on “Baked Eggs with Wilted Baby Spinach”
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.
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).
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
can i cook these together in the oven in just one pan, by making wells like in the skillet, but in the oven?
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.
i try the recipe. Very tasty.
See my recipes on http://www.foodgrill.blogspot.com/
O Caldeirão e a Colher de Pau
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!
I just want to try this so what would the recipe be for one egg? Thank you!
Love this recipe! It was so flavorful and yummy…thanks.
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!
Ermaguhd!!! This was excellent, even my husband loved it, and my ten month old approves!
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!
Could this work with frozen spinach at all?
"I've also used frozen organic spinach in a pinch and it works out just fine."
So, yep! 🙂
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.