- One 10-ounce bag of spinach (you can also use frozen spinach- just rinse well and squeeze out the excess water)
- Olive Oil
- Non-Stick Cooking Spray
- 10 eggs (helpful hint- jumbo-sized eggs may be too big for these if you choose to put some toppings on them)
- Roasted Vegetable flavored Ritz Crackers (or any other crackers: if you're gluten-free then Glutino Vegetable Crackers are so amazing!)
- Parmesan-Romano Cheese (or any other cheese sprinkles)
Second: Spray your cupcake pans (I used two pans that hold 6, but if you have a pan that makes 12- that is perfect!) and divide your sautéed spinach into 10 of the holes to make "spinach nests" for your eggs.
Third: Crack an egg on top of each of the spinach nests.
Fourth: Crush up some crackers and top each of the eggs with a tablespoon of crushed crackers and Parmesan-Romano cheese.
Fifth: Bake these in the oven for 20 minutes.
Finally: Remove & run a knife around the edge of each egg & spinach bake before taking them out of the tin. Enjoy immediately and stow the remainder of the bakes in the refrigerator to enjoy for the rest of the week!