Baked Eggs with Spinach and Tomatoes

Wake up your mornings with the vibrant and wholesome flavors of *Baked Eggs with Spinach and Tomatoes*, a quick and nutritious dish that's perfect for breakfast or brunch. This recipe combines farm-fresh eggs baked to perfection atop a bed of garlicky sautéed spinach and juicy cherry tomatoes, delivering a healthy dose of protein and greens in every bite. Hints of fragrant garlic and a sprinkle of grated Parmesan cheese elevate the dish, while a buttery ramekin ensures rich, golden edges. With just 25 minutes from prep to table, this simple yet elegant baked egg dish is ideal for busy mornings or a cozy weekend treat. Serve it warm, straight from the oven, with a crusty slice of bread or a light side salad for a complete meal. Perfect for two, but easily scalable, this recipe is a flavorful addition to your breakfast repertoire! Keywords: baked eggs recipe, spinach and tomatoes, easy breakfast recipe, high-protein breakfast, healthy brunch ideas.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Butter two individual ramekins or a small baking dish with the butter, ensuring that the sides and bottom are well-coated.

Step 3

Heat a medium skillet over medium heat and add the olive oil.

Step 4

Minced the garlic cloves and add them to the pan. Sauté for about 1 minute until fragrant.

Step 5

Add the spinach leaves to the skillet, cooking until wilted, about 2-3 minutes. Stir occasionally.

Step 6

Slice the cherry tomatoes in half. Add them to the skillet with spinach. Cook for another 2 minutes until the tomatoes are slightly softened.

Step 7

Season the spinach and tomato mixture with salt and black pepper.

Step 8

Evenly divide the spinach and tomato mixture between the prepared ramekins or transfer to a small baking dish if preferred.

Step 9

Carefully crack two eggs into each ramekin over the spinach-tomato mixture.

Step 10

Sprinkle the grated Parmesan cheese evenly over the eggs.

Step 11

Place the ramekins on a baking sheet and transfer them to the preheated oven.

Step 12

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.

Step 13

Remove from the oven and let cool slightly before serving.

Step 14

Serve the baked eggs warm, garnished with additional Parmesan cheese or chopped fresh herbs if desired.

Nutrition Facts

Serving size	(433.6g)

Amount per serving	% Daily Value*
Calories	642.0

Total Fat 51.0g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 1.7g
Cholesterol 796.9mg	0%
Sodium 1919.1mg	0%
Total Carbohydrate 10.3g	0%
Dietary Fiber 2.9g	0%
Total Sugars 4.6g
Protein 36.1g	0%

Vitamin D 166.2IU	0%
Calcium 404.9mg	0%
Iron 5.4mg	0%
Potassium 855.5mg	0%

*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.

Source of Calories

Fat: 71.2%

Protein: 22.4%

Carbs: 6.4%