Baked Eggs & Spinach

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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 122

    Total fat: 7 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 192 mg
    Sodium: 281 mg
    Carbohydrates: 4 g
    Fiber: 2 g
    Sugar: 1 g
    Protein: 11 g
    Vitamin A: 510 mcg
    Vitamin D: 1 mcg
    Folate: 128 mcg
    Choline: 164 mg
    Calcium: 172 mg
    Iron: 2 mg
    Potassium: 320 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline.


  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.

Insider Info

  • Combine spinach, eggs and cheese for an easy savory meal any time of day. Serve with a dollop of sour cream and salsa.
  • Lighter Option: Recipe can be made with reduced-fat cheese if desired.