Baked Eggs with Spinach and Tomatoes
Wake up your mornings with the irresistible allure of Baked Eggs with Spinach and Tomatoes—a savory, protein-packed dish that’s as simple as it is elegant. This recipe features luscious eggs nestled in a bed of sautéed spinach and sweet cherry tomatoes, enhanced with the subtle warmth of garlic and a sprinkle of rich Parmesan cheese. With just 10 minutes of prep and a quick bake in the oven, this one-pan wonder delivers maximum flavor with minimal effort. Perfect for breakfast, brunch, or even a light dinner, it’s a deliciously healthy meal that’s gluten-free, vegetarian, and brimming with vibrant nutrients. Serve straight from a ramekin for a charming presentation that’s sure to impress! Keywords: baked eggs recipe, spinach and eggs breakfast, easy baked brunch ideas, healthy egg recipes, vegetarian breakfast ideas.
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Recipe Information
Ingredients
- 4 Eggs
- 8 pieces Cherry tomatoes
- 2 cups Fresh spinach leaves
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Butter
Instructions
Preheat the oven to 375°F (190°C).
Butter two individual ramekins or a small baking dish with the butter, ensuring that the sides and bottom are well-coated.
Heat a medium skillet over medium heat and add the olive oil.
Minced the garlic cloves and add them to the pan. Sauté for about 1 minute until fragrant.
Add the spinach leaves to the skillet, cooking until wilted, about 2-3 minutes. Stir occasionally.
Slice the cherry tomatoes in half. Add them to the skillet with spinach. Cook for another 2 minutes until the tomatoes are slightly softened.
Season the spinach and tomato mixture with salt and black pepper.
Evenly divide the spinach and tomato mixture between the prepared ramekins or transfer to a small baking dish if preferred.
Carefully crack two eggs into each ramekin over the spinach-tomato mixture.
Sprinkle the grated Parmesan cheese evenly over the eggs.
Place the ramekins on a baking sheet and transfer them to the preheated oven.
Bake for approximately 10-12 minutes or until the egg whites are set but the yolks are still slightly runny. Adjust cooking time to taste if firmer yolks are desired.
Remove from the oven and let cool slightly before serving.
Serve the baked eggs warm, garnished with additional Parmesan cheese or chopped fresh herbs if desired.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 405 mg | 31% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
