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Baked Eggs and Spinach

Baked Eggs and SpinachRecipe courtesy of the American Egg Board.

Recipe Ingredients:

1 (10-ounce) package frozen chopped spinach, defrosted, squeezed dry
4 large eggs
1/4 cup chunky salsa
1/4 cup shredded Monterey Jack cheese (1 ounce)

Cooking Directions:

  1. Preheat oven to 325°F (160°C).
  2. Divide spinach evenly among four greased 6-ounce ramekins or custard cups. Press an indentation (about 2-inch diameter) into center of spinach with back of spoon. Place on baking sheet.
  3. Break and slip an egg into each indentation. Top evenly with salsa, then cheese.
  4. Bake in 325°F (160°C) oven until whites are completely set and yolks begin to thicken but are not hard, 20 to 25 minutes.

Makes 4 servings.

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

Nutritional Information Per Serving (1/4 of recipe): Calories: 121; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 218mg; Total Carbs: 4g; Fiber: 2g; Protein: 10g; Sodium: 276mg.

Recipe and photograph courtesy of the American Egg Board.