Baked Eggs with Spinach and Tomatoes
Baked eggs are a simple yet elegant breakfast or brunch dish that can be easily customized to suit your tastes. This recipe for Baked Eggs with Spinach and Tomatoes combines the savory flavors of sautéed spinach, sweet roasted tomatoes, and perfectly cooked eggs for a meal that’s both satisfying and nutritious.
Whether you’re hosting a weekend brunch or looking for a quick and wholesome weekday breakfast, these baked eggs are sure to become a new favorite in your recipe rotation.
❤️ Why You’ll Love This Recipe ❓
This Baked Eggs with Spinach and Tomatoes recipe offers a delightful contrast of textures and flavors. The creamy, runny yolks pair beautifully with the tender spinach and bursts of juicy, roasted tomatoes. Plus, it’s a relatively quick and easy dish to prepare, making it an excellent choice for busy mornings or when you want to impress your guests without spending hours in the kitchen.
What’s more, this recipe is highly adaptable to your dietary needs and preferences. From reducing the fat content to boosting the protein, there are numerous ways to tailor the dish to suit your lifestyle. And with the option to make it ahead of time, you can enjoy the convenience of a ready-to-go breakfast whenever the craving strikes.
🛒 What You Need to Prepare “Baked Eggs with Spinach and Tomatoes” ❓
• 2 cups fresh spinach, washed and chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese (optional)
The beauty of this Baked Eggs with Spinach and Tomatoes recipe is that most ingredients are pantry or freezer staples. The combination of fresh spinach, juicy tomatoes, and savory eggs creates the Mediterranean-inspired flavor profile that has made baked egg dishes perennially popular.
📝 How to Make “Baked Eggs with Spinach and Tomatoes” Step-by-Step ❓
• Step 2: In a medium-sized oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
• Step 3: Add the chopped spinach to the skillet and cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
• Step 4: Arrange the halved cherry tomatoes over the spinach in an even layer.
• Step 5: Crack the eggs directly over the spinach and tomatoes, making sure to space them out evenly.
• Step 6: Season the dish with salt, black pepper, and the optional crushed red pepper flakes.
• Step 7: Transfer the skillet or baking dish to the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
• Step 8: Remove the dish from the oven and, if desired, sprinkle with grated Parmesan cheese.
• Step 9: Serve the Baked Eggs with Spinach and Tomatoes immediately, while still hot.
⏱️ Timing Overview
• Cooking time: 15 minutes
• Total time: 25 minutes
Compared to traditional egg dishes that can take up to 30 minutes to prepare, this Baked Eggs with Spinach and Tomatoes recipe saves you 15% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 4 servings):
• Protein: 14g
• Carbohydrates: 6g
• Fat: 15g
• Fiber: 2g
• Sodium: 244mg
These Baked Eggs with Spinach and Tomatoes provide approximately 28% of your daily protein requirements and 10% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Omit the tomatoes and increase the spinach for a lower-carb adaptation.
• Dairy-free adaptation: Skip the Parmesan cheese or use a dairy-free alternative.
• Added protein: Top the dish with grilled chicken, crumbled bacon, or sautéed shrimp for an extra protein boost.
• Boost vegetables: Add more chopped vegetables, such as bell peppers, onions, or mushrooms, to increase the nutritional value.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Baked Eggs with Spinach and Tomatoes.
🍽️ Serving Suggestions
• Pair with a fresh green salad for a complete and balanced meal.
• Complement the dish with a light, citrusy fruit salad or a crisp, refreshing smoothie.
• For a brunch spread, serve the Baked Eggs with Spinach and Tomatoes alongside a selection of pastries, quiches, and mimosas.
• Create a stunning breakfast or brunch platter by arranging the baked eggs with sliced avocado, crispy bacon, and a sprinkle of fresh herbs.
❌ Common Mistakes to Avoid
• Burning the garlic: Sauté the garlic over medium heat, not high heat, to prevent it from burning and becoming bitter.
• Watery spinach: Make sure to thoroughly dry the spinach after washing to prevent excess moisture from accumulating in the dish.
• Uneven cooking: Distribute the eggs, spinach, and tomatoes evenly in the baking dish to ensure even cooking throughout.
• Skipping the pre-heating: Preheating the oven is crucial for the eggs to bake properly and the tomatoes to roast to perfection.
🧊 Storing Tips for the Recipe
These Baked Eggs with Spinach and Tomatoes retain their quality remarkably well:
• Freezing unbaked: Prepare the dish up to the point of baking, then cover and freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and bake as directed.
• Freezing baked: Allow the baked eggs to cool completely, then wrap individual portions in foil or plastic wrap and freeze for up to 2 months. Reheat in a 350°F (175°C) oven until heated through, about 15-20 minutes.
• Reheating: For best results, reheat the Baked Eggs with Spinach and Tomatoes in a 350°F (175°C) oven until warmed through, about 10-15 minutes. Avoid microwave reheating, as it can make the eggs and vegetables rubbery.
❓ FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the Baked Eggs with Spinach and Tomatoes in advance. Follow the recipe up to the point of baking, then cover and refrigerate for up to 2 days. When ready to serve, simply bake the dish as directed.
Can I substitute the spinach or tomatoes with other vegetables?
Absolutely! This recipe is highly versatile, and you can easily swap in other vegetables, such as kale, bell peppers, or mushrooms. Just be sure to adjust the cooking time accordingly, as some vegetables may require longer or shorter sautéing times.
Is this recipe suitable for a low-carb or keto diet?
Yes, with a few simple modifications, this Baked Eggs with Spinach and Tomatoes recipe can be adapted for a low-carb or keto diet. Omit the tomatoes and use only egg whites, or replace the Parmesan cheese with a dairy-free alternative to keep the carb count low.
What should I do if the eggs aren’t cooking evenly?
If you notice that the eggs are not cooking evenly, try gently stirring the mixture halfway through the baking time. This will help ensure the eggs cook through without overcooking the edges. You can also try placing the dish on a lower rack in the oven to promote more even heat distribution.
Can I add extra toppings or mix-ins to this recipe?
Absolutely! This Baked Eggs with Spinach and Tomatoes recipe is highly adaptable. You can add cooked crumbled bacon, sautéed mushrooms, caramelized onions, or even a sprinkle of fresh herbs like basil or chives to customize the dish to your liking.
Conclusion
These Baked Eggs with Spinach and Tomatoes represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a leisurely weekend brunch or a quick and nourishing weekday breakfast, they’re sure to impress with their creamy, runny yolks and vibrant, Mediterranean-inspired flavors. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these baked egg dishes demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking process. So, why not treat yourself (and your loved ones) to a delightful Baked Eggs with Spinach and Tomatoes breakfast or brunch today?
