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Baked eggs & Spinach

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recipe image

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Makes: 4 servings

video-demo

What You Need

1
pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry
4
EGGS
1/4
cup chunky salsa
1/4
cup shredded Monterey Jack cheese (1 oz.)

Here’s How

  1. HEAT oven to 325°F. DIVIDE spinach evenly among four greased 6-oz. ramekins or custard cups. PRESS an indentation (about 2-inch diameter) into center of spinach with back of spoon. PLACE on baking sheet.
  2. BREAK AND SLIP an egg into each indentation. TOP evenly with salsa, then cheese.
  3. BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 20 to 25 minutes.

Video Demonstration

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make BREAKFAST BAKED EGGS. Also, check out some of our great variations!

Play this video

Enjoy

    • Serve with a dollop of sour cream and additional salsa.

      Insider Info

      • Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

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      Nutrition Information

      Per Serving

      Excellent Source: protein, vitamin A, folate and choline

      Good Source: calcium and iron

      calories: 121
      total fat: 8g
      saturated fat: 3g
      polyunsaturated fat: 1g
      monounsaturated fat: 3g
      cholesterol: 218mg
      sodium: 276mg
      carbohydrates: 4g
      dietary fiber: 2g
      protein: 10g
      vitamin A: 6,981.4IU
      vitamin D: 17.5IU
      folate: 91.3mcg
      calcium: 163.3mg
      iron: 2.0mg
      choline: 140.3mg

      vitamin C: 1.2mg
      vitamin E: 3.6IU
      trans fat: 0g
      sugars: 1.4g
      potassium: 238.8mg
      magnesium: 53.0mg
      selenium: 19.9mcg
      phosphorus: 154.4mg
      vitamin B12: .7mcg
      vitamin K: 297.7mcg
      vitamin B6: .1mg
      copper: .1mg
      vitamin B1 - thiamin: .1mg
      manganese: .4mg
      zinc: 1.0mg
      vitamin B2 - riboflavin: .4mg
      vitamin B3 - niacin: .3mg
      omega 3: .3g
      omega 6: .7g