Creamed Spinach Baked Eggs

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit

Creamed Spinach Baked Eggs

Creamed spinach baked eggs make a delicious, filling weekend breakfast or a tasty vegetarian lunch or dinner.

Creamed Spinach Baked Eggs
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Breakfast, Entree, Gluten-Free, Low-Carb, Primal, Vegetarian
Yield: 2 servings
Ingredients
  • 1 lb. frozen chopped spinach
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 4 eggs
  • ⅛ teaspoon red pepper flakes
Instructions
  1. Preheat oven to 400 degrees F. Spray two small, shallow, ½-quart baking dishes with olive oil spray. You can also make this in a square 8-inch pan.
  2. Make the creamed spinach: Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 3 minutes. Place the spinach in a colander and press on it to get out as much liquid as possible. In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 1 minute. Stir in the spinach, salt, pepper, nutmeg, heavy cream and Parmesan. Cook, stirring, just until heated through, 1-2 minutes.
  3. Transfer the creamed spinach to the prepared baking dishes. Break two eggs into each dish. Bake until whites are set, about 15 minutes. Sprinkle with red pepper flakes (and with a little more salt and pepper if you’d like) and serve.
Nutrition Per Serving
Calories: 464; Fat: 35g; Saturated fat: 19g; Carbohydrates: 15g; Sodium: 769mg; Fiber: 7g; Protein: 25g

Creamed Spinach Baked Eggs

More Healthy Recipes: