We’re all about “catch-all” recipes here at Budget Bytes—flexible recipes that you can add just about anything to, so you can use up the leftover odds and ends in your fridge. This Baked Eggs recipe is especially great because it’s an almost effortless way to treat yourself to an extra special weekend breakfast AND use up your leftovers at the same time. Now that’s what I call working smarter, not harder. 🙌
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What Are Baked Eggs?
I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.
Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!
How Long to Bake Eggs
The amount of time needed to bake eggs to perfection is going to depend on several factors like the size and material of your baking dish, the temperature of the ingredients when they go into the oven, how many eggs you’re baking, and your oven’s temperature. So it’s imperative that you check the eggs early and keep a close eye on them as they bake.
I suggest baking eggs at either 350ºF or 375ºF and checking their doneness after about 10 minutes. If the whites are still not set, give them a few more minutes and just watch them closely.
What Else Can I Add?
One of the main reasons I love baked eggs is that they’re extremely versatile. Here are some ideas for other ingredients you can add to baked eggs:
- Meat: try diced deli ham, cooked bacon, or cooked breakfast sausage.
- Vegetables: bell pepper, onion, mushrooms, artichokes, zucchini.
- Cheese: Parmesan, Chevre, Swiss, Cotija.
You can also drizzle your favorite sauce over your baked eggs, like salsa, hollandaise sauce, or chimichurri. Get creative with this baked eggs recipe!
What to Serve with Baked Eggs
Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)
Baked Eggs
Servings 4Ingredients
- 1 Tbsp butter ($0.14)
- 2 cups fresh spinach* ($0.65)
- 1 cup grape tomatoes ($1.00)
- 4 large eggs ($0.83)
- 1/8 tsp salt ($0.01)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 1/8 tsp crushed red pepper ($0.01)
- 2 Tbsp heavy cream ($0.21)
- 2 Tbsp crumbled feta** ($0.69)
Instructions
- Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
- Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
- Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
- Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!
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Notes
Nutrition
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How to Make Baked Eggs – Step by Step Photos
Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.
Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.
Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.
Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.
If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.
Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.
Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤
This. Is. So. Stinking. Good. I have made this 3 times in 4 days!!! My oven is not working. I actually baked/cooked this in the air fryer. AMAZING!!!
I’ve been making this for years, but I have to admit I don’t love the update! The original version used frozen spinach instead of fresh so it’s really hard to figure out converting amounts with no access to the old version, and there are some ingredient changes, so while similar it ends up being completely different. I’m sure this is good too, but not what I was looking for.
I was curious so I looked – you can find the old version by putting this irl into the wayback machine on the internet archives.
This was excellent! So easy to put together! I added 6 eggs to my dish so we can have leftovers tomorrow. Feta is a good compliment. I am not a fan of totally runny eggs, so I let them cook a little longer (not quite opaque yolks). Some softness is desired to get on the toast. This would make a good simple dinner.
Another win for breakfast! Needed to bake longer. Made a sidecar version with scrambled eggs for #PickyMama (added basil) but the rest of the fam gobbled this down. Paired it with toast and lemon curd. Because…we had recently made lemon curd! haha!
So good! Sauteed some onion, mushrooms, and the spinach. Served it with seasoned roasted potatoes and toast sticks since that was what I had on hand. Yum. Thanks, Beth!
I had some leftover spinach that I wanted to use up, and therefore decided to make this recipe.
It was super easy and absolutely delicious! My husband said that it was the best thing he’s had in a long time! (Not sure what that says about my day-to-day cooking, but I’ll take it, lol.)
I am sure there is a ton of flexibility with respect to ingredients, next time I would consider adding red onion, diced green pepper, etc.
This recipe is a definite keeper!
Excited to try this!
Leftovers,??? How to save if there are leftovers??
What a snarky comment for such a wonderful website for everyday cooks such as myself. Andrew, please keep such snobbish rhetoric to yourself.
This was delicious, just made it and had to sub a few things (kale for spinach, cherry tomatoes for roma, a mix of greek yogurt and almond milk instead of cream) and it still came out delicious! We used a mix of parmesan and mozzarella cheeses, and added a sprinkle of onion powder and it was great. Only thing we need to adjust for next time is to not overcook the eggs. Will definitely be making again!
I mixed Beyond ground beef into the spinach to bulk up the protein/calories and had this for dinner. Came out great!
So I decided to try this recipe this morning immediately after rolling out of bed this morning. I thawed my spinach in the microwave while I prepared my coffee and preheated the toaster oven. (Who wants to use a full size oven in the middle of August?) I assembled what I thought was this recipe as I sipped my coffee (and well before the caffeine began to do its job). Only after the timer went off when this was done baking did I realize…. I didn’t add the cream or cheese! Even so I thought it was a very tasty breakfast, although my eggs did get a little rubbery from the lack of moisture that the cream would have provided. I’ll definitely make this “again”, but next time I will hopefully remember the dairy ingredients lol
Hi,
great recipe. What a pity that you still stick to these fairytale measurements like fahrenheit, lbs, cups and teaspoons so the rest of the modern world has to convert it into real life measurements.
Oh goodness, just because you don’t use the same measurements, doesn’t make them “fairytale.” They are logical and verifiable measurements. Would you say the same to someone writing in a different language — would you tell them their language is a fairytale language?
Excellent response. No need for someone to post something so rude.
“Real-Life” measurements…such as??? A blob of this, a splat of that, dribble any liquid! YES ANDREW I CAN SEE THAT IS THE “MODERN” way to construct a recipe!!
Good luck presenting your “modern” recipes to family or friends: enjoy this “modern” casserole with spinach I think and some tomatoes I think and for your further pleasure, I dropped cheese everywhere …should be quite a bit of ingredients in it, and I baked it!
Don’t worry Andrew, NO ONE will ask for your “modern” recipe, however, they will request BARF BAGS as your recipe, put together with no rhyme or reason, will induce spontaneous gagging and an uncontrollable urge to return (vomit), most likely, what was digested and then immediately upchucked because of deemed unrecognizable pieces of crap!!
Yep, burn any cook books, not needed if you prefer the “modern” method of cooking!
I LOVE this recipe- ultimate comfort food for me. It’s probably my top BB recipe (well, along with sesame chicken). The best part- so cheap, filling, and decadent without being too unhealthy. I like to add italian sausage (mixed in with the tomatoes) if I have it on hand. Thanks!
Well thank you Gretchen!!
I made a single serving in my cute little Corningware and it was amazing! I didn’t have half n half so I mixed in some cottage cheese and it was perfect!
That’s a great idea to make them into single servings. They would freeze well too I bet! And the cottage cheese swap sounds delicious.
Has anyone attempted freezing this? I’m interested in the freezer egg muffins but I don’t like my eggs mixed. Hoping someone else has tried it.
Do you think using kale instead of spinach would turn out okay?
You might want to sauté the kale first because it can be quite tough and I don’t know that it would soften fully if just baked.
We used kale in ours! Did it right out of the freezer, no sauteing or thawing and it turned out really well.
It turned out awesome. Thank you for the recipe
I tried this recipe last night and today, and it’s AMAZING. It’s also pretty healthy depending on the cheese used and if you use low fat half and half. The first time I forgot the seasoning but it was still delicious. The second time instead of the salt pepper and other stuff, I added Italian herb seasoning from Walmart. It was amazing. I did a single serving for myself in a mini casserole dish with one egg and I used one tablespoon of the half and half. I used one Roma tomato and a handful of spinach. It looked so amazing too, I wish I could post a picture in the comments. Right now I’m trying to get the perfect timing, as both times my yolk was firm but still crumbly. I wish to have a runny yolk, but I also want the white to be well cooked. For my single serving I still had to use the same amount of time as the big dish. I use a toaster oven.
This was delicious! I didn’t have any cream or half and half, but a commenter from a couple years ago mentioned swapping the cream for evoo so I used that variation and it came out great! I cooked it a bit longer than I intended so I’ll be trying this recipe again so I can get the eggs right. Using this for breakfast meal prep so hopefully it saves well.
Any recommendations for a good non-dairy substitute for the cream? I was thinking almond milk might work nicely with the other flavors, but wasn’t sure it’d be creamy enough,
Unfortunately I think almond milk would be too watery. I don’t know if there is a good non-dairy option for this.
We used almond milk in ours! 1 TB almond milk and 1 TB non-dairy greek yogurt mixed until a smooth consistency and it worked out just fine
I added smoked salmon, artichoke hearts, and I used fresh spinach. It was amazing.
Such a simple breakfast recipe to throw together. Improvise with different veg and flavours
Hi! I would love to make this for my father for his birthday breakfast but he cant have tomatoes cause of acid. Could I replace the tomatoes with mushrooms? Also curious if I can substitute 2% milk for cream?
I’m not sure without testing it. That’s a lot of substitutions so it will likely come out very different.
First off I have to say that I didn’t have spinach, but we’d made collards the night before, so they were our greens for this recipe. I’ve baked eggs many times in many different types of recipes. This was awesome. Every time I bake eggs, my husband eats them, but he never thinks they taste great. He loved this recipe! I happened to have some french bread, so toasted that up to serve with the eggs. I’m holding on to this for the next time we make greens and have left overs.
I just noticed you wrote “If you giggle the dish, the eggs should wobble slightly.” Just pointing this about because it made ME giggle. I hope you don’t change it.
OMG, thanks for catching that! Hahaha, that typo has been there for years now with no one pointing it out. :P
Can you make this without cream? I don’t want to buy an entire container of cream for one dish, as I don’t cook that frequently.
You can, but the eggs will be a little more dry and less tender.
I don’t know if this tasted extra good because we went for a long hike today, but it was extremely satisfying and delicious. The only thing I changed was since we had some fresh basil, I chopped some up and added some to the spinach and tomatoes. I think it was a good call as the dish really took on that basil flavor and that went well with the tomatoes. Thank you Beth for another healthy, simple, and good tasting fast and easy dinner (or brunch!). Awesome.
Q this is fantastic. Thank you so. much. I’m experimenting with dairy free cheese shreds now, but kept half n half in recipe. You are my go to recipe guide. Please keep posting these amazing recipes
Your site is such an inspiration!! Thanks to these recipes I now plan my weekly menu, grocery shopping, and cooking time in advance, and apart from eating well and healthfully, we’re literally saving hundreds per month. This particular recipe was on my mind for a while, and I made a few adjustments to please my wife (a picky eater whose family is from Spain) — besides using fresh spinach and sliced garlic (easier and cheaper for me to source), I substituted drizzled EVOO for the cream, dusted with smoked paprika, used thinly sliced manchego cheese (about $1 worth), and topped the spinach with a couple ounces of jamon serrano strips (about 65 cents worth). I baked it up and accompanied with a hunk of toasted baguette (about 60 cents worth) = a super easy, fresh, gourmet breakfast at about 1.04 per portion!!!
Super recipe- quick, easy, delicious and what’s more nutritious -what more could one want?
I saw this and had a ton of spinach that was close to being spoiled. I rummaged in my cupboard and fridge and found a jar of artichoke hearts and some feta. I threw in 3 cloves of minced garlic as well as crushed pepper. It was delicious and quite different than our usual breakfasts. It was too different for my husband to be willing to try it, but that’s okay. I’m loving the idea of using it for breakfast sandwiches over the next few days.
I rreally loved this recipe , what I did 2 hours before the guest arrived I used I big deep sautéed pan ,sautéed 1 sliced big leek next time I will add 1 garlic . Sautéed really quick 3 minutes drained 1 lb 1/2 of frozen drained chopped leaves mix it than added to your taste cherry tomatoes cut in half season with salt and pepper this is a must taste it to make sure it is seasoned ..than I left it on the counter then when I was ready I kept it in the pan and cracked 8 eggs .seasonned again salt pepper each eggs poured 1 table spoon of heavy cream on each eggs and sprinkle barely with blended Italian cheeses .you don’t want to much cheese you want a delicate dish …my guest just loved it …the key is the seasoning. Good luck
Delicious! We used canned stewed tomatoes (a little over half a 16 oz can), fresh spinach, and added mushrooms.
I had this for dinner just now, using up some leftover kale and cherry tomatoes. I also grated some nutmeg over it because I love that spice. It was delicious!
can i whip up the eggs if I don’t like over easy eggs yollky eggs?
so they are scrambled(:
Yes, I think that would work.
This (along with your enchilada sauce) are two of my favorite recipes on your blog–so easy, so fast, and so good. I’ve been cooking for years, including a commercial kitchen, but never baked eggs! When I know I’m making this in the morning, I put the eggs and frozen spinach on the counter before bed to bring to room temp. When assembling, I make little “nests” in the spinach to contain the eggs, and loosely cover with foil. Comes out perfectly every time! A sprinkle of bacon on top…ummm. Thanks so much for this great recipe!
Ooh, bacon… and here I am trying to use up odds n ends in my fridge before I go away for a few days – thanks for that!!
We made this last week for dinner – I only had whole milk, so I used conservatively and covered the egg dish with foil the whole time. I uncovered it for the last 4 minutes, and the yolks were less runny…which was what I was going for. The milk and egg white ran through the crannies of the spinach/tomato, and made an awesome omelet-y layer. We served on English muffins, and I took the last one to work. My co-workers gathered around like it was the greatest thing they’d ever seen: “How do you bake an egg?!” Recipe = shared. I even used drained canned diced tomatoes instead of fresh, and the whole thing tasted fresh and simple and delicious.
This is an amazingly filling and delicious recipe! I didn’t get to the store today and was searching your site for a egg recipe and stumbled upon this one. I had to sub in canned diced tomatoes but it was still very tasty! I can’t wait to experiment with various vegetables and flavors. Thank you!
Hi Beth!
Thank you for this lovely recipe! I just made it for my Saturday lunch and its one of these recipes that you can make for just for yourself in no time and its still super yummy!
I put a few slices of ham at the bottom then spinach, then slices of heart of palms(didn’t have tomatoes), then eggs and cheese, completely forgot the cream and it turned out super super yummy!!!
Made this for breakfast this morning… soo good and so easy to make! Real winner for sure.
This has been my favorite breakfast for a while now, but I recently discovered a game changer: serve this over grits with a half ounce of sharp cheddar mixed in. It may be the best thing you have ever done for your taste buds (and will leave you with a very full belly). :)
Oh my, that made my mouth water!
This turned out yummy!
A question tho: What would ‘creamier cheese’ be?
(I used an Italian mix)
Thanks,
Robin
Something a bit softer, like gruyere (Italian cheeses are hard cheeses like Parmesan or Asiago).
Yummy, loved by the whole family. I left out the cream and they were fine.
Just made it and it was really tasty. Thanks for the recipe.
As for the cream substitute – I drizzled it all with a bit of soy milk and it worked nicely, so there :)
I really want to try out this recipe, but I’m lactose intolerant so I’m worried about the cream/half-and-half. Is there something I can safely use as a substitute that won’t make the dish watery?
Hmm, you know, I really can’t think of anything that has the same consistency and will keep the eggs moist. You really need something fatty, like cream to prevent it from being watery, but straight up fat like butter or coconut oil will just make it greasy. You can try just leaving it out, but I can’t vouch for how much it will be affected.
A roux, fat (butter) and flour, would work.
It’s basically like gravy, and would work well with the veggies and eggs.
My boyfriend and I just made this and it was great! We used 1% milk instead of half and half and less than half a cup of cheese to make it a little healthier. We also covered the dish with foil for the first 10 minutes, then baked 10 minutes longer, which cooked the eggs pretty evenly.
Hi Beth – it sounds like the cream is pretty important here, but I don’t have any and am trying to avoid going to the store. I do have 2% milk and plain greek yogurt. Would either of those (or some combination) work?
Hmm… The milk might work, but it will probably create a more watery texture. I wouldn’t advise using the yogurt.
This looks so delicious, but I’m not a huge fan of runny yolks! :( Is there anything you’d suggest other than cooking the whole dish a little longer?
No, I think that might be the only solution. :)
Maybe beat the eggs with the cream and make them more of a scrambled egg?
Could I freeze the leftovers for later use?
This one probably won’t freeze well because eggs tend to seep water and over cook upon reheating from frozen. Refrigerating is best.
Would it be possible to use fresh baby spinach instead? If I did how could I “prep” the spinach?
Yep, you sure can! I would sauté it briefly in a skillet with a little oil until it wilts down. This should only take a few minutes, then just use it as directed in the recipe. :)
This was a very pleasant surprise! I’m not a big fan of runny eggs, so I poked the yolks with a fork a few minutes before the end of cooking. It didn’t change much, just enough that I didn’t need a spoon. Very yummy!
SO good. So good. I make this often. i was wondering if you had any tips for me…how do you keep the creme from curdeling? It’s still delicious but its less “creamy” and more “curdy” when it’s done.
Hmmm, I don’t know. I didn’t really experience that problem. My guess is that it’s the acid from the tomatoes. Maybe try to squeeze out the tomato insides (the liquidy part) before adding them so there is less tomato liquid. The acid + heat will make dairy curdle.
Thanks! I was looking into it and I need to use a heavier cream, I think. Apparently only heavy creams can “boil”, I was using half and half. Thanks again for the recipe!
This looks easy and delicious. I have chickens and I am always looking for ways to utilize their eggs. May even try this for dinner.
I’ve made this twice now and it’s really good. Best of all it’s flexible – tonight I added zucchini and mushrooms, I’ve also added diced sundried tomatoes in addition to the fresh. Yum!
Made this for breakfast this morning – it came out really well! The only strange thing was that some of the eggs were overcooked and some were still runny – so I guess I overcooked them a little. But it definitely wasn’t too watery. This was perfect for a weekend breakfast and for something a little different. Thanks!
We had a family reunion and I made this when it was my day to make breakfast. BIG YUM! I also had some eggs cooked hard and a few with whites still super runny. Good ole Mom suggested next time, perhaps a piece of foil over the top would help even out the egg cooking time. Beth…?
That’s a great suggestion. It will hold in the steam and help cook the tops.
This was a nice simple lunch with a bread roll on the side. Had no problems with liquid after squeezing out the spinach really well. My eggs were a bit overdone but that was my fault for not paying attention!!!
This was such an easy recipe that packed A LOT of flavor. I served this for dinner with a side of frozen o’brien breakfast potatoes.
I had a hard time getting the eggs to the perfect consistency using 6 eggs. I used the same shape dish as you but the center ended up sorta runny and the sides ended up overcooked. Do you have any tips?
I used my leftovers the next day to make breakfast quesadillas. I got my tortillas on sale for 15 cents each, so this was a super cheap way to reinvent the dish.
If you have a larger casserole dish, you can try putting an inch or two of water in the large dish and then placing the egg casserole dish in that as it bakes. That will temper the outer edges so they don’t cook faster than the center.
My family makes something really similar to this. Instead of just tomatoes we use a jar of pasta sauce and just sprinkle a little Parmesan on top instead of the other cheese. We call it Breakfast Lasagna. It’s just a suggestion but it really is delicious!
This was kind of bland, sorry:(.
Don’t be sorry. :) Everyone has different taste buds and it’s okay to share you’re opinion. :)
I made a variation of this yesterday, because I forgot how you did it, and I didn’t have internet access at the time. I greased a rammekin, put a layer of frozen hashbrowns in the bottom, added a layer of crushed tomatoes with basil, some thawed spinach, a little chopped ham, the egg, salt/pepper/parsley, and poured some cream over it. I cooked it at 375, and actually left it in a little too long because I was reading in the other room and didn’t set a timer, but it still tasted pretty good. It just wasn’t a dippable egg. I had also made a loaf of bread overnight in the bread machine, so I had fresh bread to eat with it.
Made it this morning for Father’s Day. I used fresh spinach and served it up with a sliced avocado. Easy, delicious, and very impressive! I love your recipes, Beth. Thank you so much!
Yum! I made this with a half-can of diced tomatoes (drain the liquid off first) and otherwise basically followed the recipe. Delicious! Next time I’ll just double it :) I love recipes like this that are easy and use pantry staples.
I AM SO MAKING THIS.
Yum nom nom, and I love easy recipes with simple ingredients!
I agree with you Beth, we all deserve to treat ourselves to wonderful, beautiful and delicious meals. I made this with just one egg in a ramekin this morning, and thoroughly enjoyed my fancy Sunday breakfast. Thanks for sharing this dish Beth, and reminding us all to be good to ourselves.
Is there a substitute you would use for tomatoes? The boyf is not really into cooked tomatoes. Thanks!
I think spinach and mushroom would be awesome. Just saute the mushrooms up a bit before adding them.
I just finished eating this for breakfast. It came together so easily and tasted quite yummy. One minor thing – my dish came out pretty watery (I just drained out the extra liquid, it was no big deal) even though I pressed the liquid out of my spinach. Maybe it was the tomatoes? Since I’m not a big tomato fan anyways, I think I’ll skip them next time and try baking it in 4 little ramekins for individual portions.
A+, would definitely eat/make again :)
Mine came out super watery too! Beth, any suggestions for cutting down on this? I’d love to make this dish for company this weekend, but it was just too watery.
Hmm, definitely try squeezing more water out of the spinach and maybe remove the seeds/watery part from the tomatoes. With roma tomatoes that can be done fairly easily. Just slice off the stem end then squeeze the “filling” out the hole. What you have left is the solid parts of the tomato which are much less watery.
I was out of tomatoes, so I used salsa. With fresh baby greens, cheddar and goat cheeses, and some green chili sauce. It came out really good!
I just love your recipes! I tried the southwest chicken skillet the other week and this one is next on my list (I’m a brunch freak). So simple and delicious! Thanks for the great ideas!
Just made this, but used fresh red chard (no sautéing prior to assembling dish). It tasted amazing, and was super easy.
Great recipe! Looks delicious. At what temperature is this dish supposed to be baked? 350 degrees? 400 degrees?
Gotcha…just found it — 400 degrees.
Made it this morning!!! Sooooooo goooood, quick, easy and healthy!
Beth, do you think it would be okay to prep it the night before and leave it in the fridge overnight to pop in the oven in the morning?
Yes, BUT the cooking time will increase because everything is so cold. :)
Can I use Coconut oil instead of cream? Since I don’t have cream with me now.
Hmmm, that might work, yes. I’ve never tried it, though.
Add a few thick slices of bacon or pork belly and you have the Spanglish Sandwich… which is hella good!
baked eggs make an amazing meal!
This looks so yum!
What’s the difference if I use fresh spinach? I have a bunch leftover from a recipe from this site that I made for dinner last night!
I make several dishes like this. I put the casserole.with all ingredients except eggs in the oven for about 10 minutes then add the eggs and bake for about 10 more minutes.
I would probably use fresh spinach and would saute it just until it wilts before adding it to the baking dish.
Just saute it quickly in a skillet with a splash of oil before adding it to the casserole dish.
I used fresh spinach too. It came out great. I also subbed fresh tomatoes for canned stewed tomatoes. Still awesome and delish.
This recipe is totally perfect for my company this weekend. You just made my meal planning easy.
Speaking of, I went a whole month cooking with your blog – exclusively. I was indeed surprised at my low grocery bill and even more surprised at how much I learned. I started out copying your recipes verbatim but have gotten to where I can modify and get creative to use up stuff I’ve already got in the pantry.
Thanks Beth!
Awesome!! That’s what I love to hear! It makes me so happy that you’re now able to just wing it and put your own spin on things. That’s what cooking is all about :) Thanks for making my day!
Ooooh, this looks delicious! I’d love to try it but — are the leftovers good? I love eggs a bit runny but heating these up in the microwave doesn’t sound too appetizing.
I actually just ate my first serving reheated in the microwave. Sure, it wasn’t as magical as it was right out of the oven (leftovers often aren’t), but I still enjoyed it quite a bit. :) I think that since the eggs weren’t over cooked to begin with and I only microwaved them enough to just heat them through, they didn’t over cook. I think all the moisture in the mix helps, too. So, I think how enjoyable the leftovers are will definitely be subjective, but they get my vote. :)
You can make smaller amounts of baked eggs, in fact, you could make individual portions in ramekins if you wished.
Just adjust the baking time.
Yum! Would a bunch of fresh kale instead of spinach work in this?
Kale would be awesome, but I think I’d saute it lightly first to soften it a bit. :)
yum
i learned on australian masterchef last week that you should use a hot dish to cook baked eggs otherwise it takes 5ever to heat up the dish + eggs.
so you could put the dish in the oven while you prepare the ingredients/preheat the oven and then throw everything in and THEN bake, for best results.
Excellent idea! I did notice that it took longer than expected to cook and I assumed it was for that very reason. :) I’m definitely going to try that next time!
If I pour eggs into hot dish, it will crack and be broken immediately. This may work the cast iron skillet though.
I make several dishes like this. I put the casserole.with all ingredients except eggs in the oven for about 10 minutes then add the eggs and bake for about 10 more minutes.
This looks so delicious. Love coming to your blog for recipes and food inspiration!
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