Baked Eggs in Spinach
Eggs baked to perfection in sautéed spinach. Start your day off on the right foot with these healthy, filling vegetarian and gluten free baked eggs for breakfast!
Phew! It’s been a while, hasn’t it? Life, man – it really gets in the way sometimes.
Let’s ignore my lack of new recipes over the past month and start fresh… much like starting over with breakfast and a new day. So! Let’s talk breakfast (see what I did there?).
I don’t have a lot of breakfast recipes on my blog, because I’m honestly not a big breakfast fan. I like bagels with whitefish salad, huevos rancheros, poached eggs on crab cakes, and that’s basically it. And now I can officially add these baked eggs in spinach to that list, because they are delicious.
My husband falls on the exact opposite side of the spectrum – he likes pancakes, waffles, danish, and all those sweet breakfast options. I make him pancakes just about every weekend, but stick with my bowl of cottage cheese and berries. As you might expect, he was less than enamored with a big pile of spinach for breakfast, so your mileage my vary with this one.
(For what it’s worth, everyone else other than my husband has really enjoyed these baked eggs in spinach, and he’s willing to eat it when I make it… it’s just never his choice!) If you like savory breakfast/brunch options, and enjoy eating your vegetables, do not delay in making this.
It comes together so quickly, and you can toss in whatever vegetables you have lying around. I like mine with mushrooms and diced tomatoes added in, but seriously — anything works. Swap out the spinach for chard and kale. Not a mushroom fan? Leave them out! Try some diced peppers instead, or sautéed asparagus. Don’t have a leek on hand? Use an onion!
Stir in some Greek yogurt to make it extra creamy and bump up the protein even more (kitchen tip: to prevent Greek yogurt from separating while cooking, let it sit out until it comes to room temperature and remove the dish from heat while you stir it in). Low carb, high protein, and full of veggies? Yes, please!
The baking time is easily adaptable based on how runny you prefer your eggs – if I’m making this for me, I like my yolks as runny as possible, but I always cater to the preferences of my guests. Leftovers reheat beautifully, although the yolks do firm up a bit while baking the second time around.
I’ve made this the night before, baked until the yolks were just barely set, and popped it back into the oven for a few minutes the next morning before serving, which is perfect for mornings after parties when our guest rooms are occupied but I don’t want to wake up an hour before everyone else to start preparing breakfast.
These baked eggs are vegetarian, gluten-free, and very filling – perfect for your brunch table (or breakfast-for-dinner!).
(As apparent from the picture above, my spinach-loving dog was all about trying to sneak a taste of this – which is also why I often wind up photographing pictures of things after all our guests have left. Half-consumed food may make for some less-than-lovely photographs, but I do promise if you come to my house, the food I serve you will not have been licked by the dog. No such guarantee if you raid my fridge for leftovers, though. See also: I need a taller table. Or a shorter dog.)
If you’re like my husband and prefer sweeter breakfasts to savory and vegetable-filled breakfasts, allow me to suggest a few of my recipes that might be more up your alley, like baked peach french toast, blueberry blintzes, a chocolate bubble ring, or perhaps this blueberry peach coffee cake. Happy Breakfast-ing!
Baked Eggs in Spinach
Start your mornings off right with this healthy and filling vegetarian and gluten-free breakfast.
- 20 ounces baby spinach
- 1 large leek, sliced in thin rounds
- 2 garlic cloves, diced
- 2 tablespoons olive oil
- 10 ounces crimini mushrooms, thinly sliced
- 1 14.5 ounce can diced tomatoes, drained well
- 1/2 cup Greek yogurt, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 eggs
- Preheat oven to 450F.
- Heat a 10-12-inch skillet over medium-high heat. Wash the baby spinach well, and without shaking dry, add half of the spinach to the skillet (if your spinach is pre-washed, just start by adding half a cup of water to the skillet). Cook the spinach, turning with tongs, until the spinach is wilted, about 1 minute. Add the rest of the spinach and repeat. Continue to cook the spinach for another 2-3 minutes, until tender. Remove spinach and drain in a colander. Using a large spoon, gently squeeze the spinach against the side of the colander to remove some of the excess water. Coarsely chop the spinach once it is cool enough to handle.
- Turn down the heat to low and add the olive oil. Sautee the leek and garlic until softened and fragrant and the leek is just starting to caramelize, about 5 minutes. Add the mushrooms and tomatoes and increase the heat to medium. Stir until the mushrooms are soft and begin to release their juices.
- Remove the skillet from heat and stir in the Greek yogurt. Next, add in the salt, pepper, and chopped spinach. Return the pan to medium heat and bring the mixture to a simmer.
- Transfer the spinach mixture to a 7×11-inch baking dish (I find this to be the most useful size pyrex baking dish I own and recommend that everyone has one, but if you don’t, use a 9×9-inch square).
- Using the back of a spoon, make 8 large indentations in the spinach mixture. Crack an egg into each indentation and bake, uncovered, until the egg yolks are set to your personal preference – 8 to 10 minutes for runny yolks, 15 to 20 minutes for well-done yolks.
A Bunsen Burner Bakery Original Protocol