Have you seen baked eggs baked in muffin pans lately around Pinterest? There have been quite a few! Seems like the easiest way to make a breakfast. Crack the egg in a muffin pan, bake, come bake about 15 minutes later and you can make an egg sandwich!
Being of the extremely curious and sometimes skeptical nature, I had to try this for myself. I didn't follow anyone's recipe because it seemed pretty straight forward. My first try I added some grated Parmesan cheese to the bottom of the muffin tin then added some fresh spinach and cracked the egg on top of it. Although the taste was great and my family loved it, the pictures were something to be desired. The egg almost seemed squished in that little muffin pan. I guess it would have been perfect for an egg sandwich but that wasn't what I wanted.
Sauteed spinach is the perfect solution, especially with a little cheese mixed in.....even better! Changing the muffin pan to ramekins gives the eggs more room and honestly just looks prettier on a plate, especially if you are not eating between an English muffin!
The spinach doesn't take more than 5 or so minutes to cook and then the eggs only need about 15 minutes if you like slightly runny yolks. They need a few more minutes if you like your yolks dry.
Place them on a baking sheet before baking so they are easier to get out of the oven.
You can certainly eat them right out of the ramekin if you like but be very careful as they are super hot! Since we were feeding these to our children, we simply took a fork to loosen the edges all around and popped it right out onto a plate.
You can use frozen spinach instead of fresh, about a 10 ounce package would work for the 6 servings. The ramekins are 7 ounces each. You can also eliminate the cheese all together if you want to reduce calories and fat. Still tasty, but the family loves cheese here so I kept it in!
Cheesy Spinach Baked Eggs
Ingredients
- 4 teaspoons olive oil (divided in 2)
- 12 cups fresh spinach (divided in 2)
- 2 teaspoons minced garlic
- 1 cup low fat mozzarella cheese shredded (or cheese of choice)
- 6 eggs
Instructions
- Preheat your oven to 350 degrees.
- Pour 2 teaspoons of oil in a large skillet.
- Add 1 teaspoon of garlic and half the spinach.
- Saute for 2-3 minutes until it is wilted.
- Add ½ cup of cheese and stir until well combined.
- Spray the ramekins with nonstick cooking spray.
- Separate the spinach cheese mixture into 3 ramekins.
- Add 2 more teaspoons of oil to your skillet, garlic and the rest of the spinach and cook as before.
- Separate among 3 more ramekins.
- Carefully crack one egg over each spinach mixture.
- Bake for 15 minutes for slightly runny yolks.
- Add some salt and pepper and some fruit (optional) and breakfast is served!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Kris Grace
I tried this but in the microwave - DELISH! I used a third of a cup of thawed chopped spinach, one egg and about a quarter of a cup of shredded low fat cheddar cheese. I sprayed my cup with olive oil cooking spray and cooked for one and half minutes in my 700w microwave. Next time, I will do a minute and fifteen seconds, because I like my egg a little softer. It was AWESOME and so filling with just one egg!
c.k.
there is no s on the abbreviation of minutes it is just min.
connie
in you recipe there is no s on the abbreviation of minutes it is just min.
LindainCO
I had to try, and although I've never like cooked spinach, I still don't, but maybe I can use a different vegetable in place of the spinach. I also made it in the microwave, short on time ,but I have a little ramekin and a lid that was a saucer from a small flower pot that fits perfectly and it cooked up in 2 minutes. I checked it after one.
Yvette
Have you tried kale? When sauteed, it's not as squishy.
Robert
How would these keep if you froze them?
Brenda
I think they could be frozen in an air tight container then thawed the night before you want them.
cunt
Thank you !
Janet
Cooking for one: I bought a microwave egg poacher for one from the grocery store. Can do this in about 2+ minutes. Sometimes I add meat. Quick breakfast!
Kristine S
I love baked egg dishes.
One of my very favs that I make often is Baked Eggs with Cheese & Zucchini.
http://recipes.rodale.com/Recipe/baked-eggs-with-cheese-and-zucchini.aspx
Becca from It's Yummilicious
Great thinking to use the ramekins, Brenda! You're absolutely right... it makes the dish MUCH more "plate pretty" 🙂
Brenda
thanks Becca!