Friday, April 8, 2016

Easy Egg & Spinach Breakfast Bakes

When life starts getting really busy, I find that these egg & spinach bakes are a great way to kick off each morning with a delicious and nutritious boost to help me conquer the day. The GREATEST part about this recipe is that it cooks up in a batch so you can have them readily available to heat up for the rest of the week. And they're inexpensive to make!  Here are the INGREDIENTS:



  • 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 these Glutino Vegetable Crackers are the most amazing!)
  • Parmesan-Romano Cheese (or any other cheese sprinkles)


First: Start by cooking down your spinach in a pan with about 2 TBSP of Olive Oil & Preheat your oven to 350'F.
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!


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