Storage + Reheating
To Refrigerate: Allow the ramekins to cool completely, then cover them with plastic wrap or aluminum foil, and store them in the fridge for up to 4 days.
To Freeze: I do not recommend freezing baked eggs.
To Reheat: To heat the baked eggs in the oven, place the uncovered ramekin in the oven at 350°F for 5 minutes. To reheat the baked eggs in the microwave, place the uncovered ramekin and cook for 1 to 2 minutes, ideally in 30-second increments, until warmed through, being careful not to overcook the eggs.
Creamy Spinach Baked Eggs
Ready in 15 minutes, these creamy spinach baked eggs are quick and easy to make and work well as a high-protein, healthy breakfast, brunch, lunch, or dinner.
Ingredients
- 1 cup spinach, packed, roughly chopped or torn
- 1-ounce soft goat cheese, crumbled
- 2 eggs
- 2 tablespoons heavy cream
- Salt
- Black pepper
Instructions
- Preheat the oven to 400°F and grease a 6 to 8-ounce ramekin with butter or cooking spray.
- Add chopped spinach to the ramekin, then top with crumbled goat cheese, spreading it out evenly over the top.
- Crack eggs on top of the spinach, then pour the heavy cream on top, and season the top with a sprinkle of salt and pepper.
- Transfer the ramekin to the oven to bake for 10-14 minutes until the whites are set and the yolks are still runny, or until the eggs are cooked to your liking.
- Once cooked, remove the eggs from the oven and serve with a slice of crusty bread.
Nutrition
- Serving Size: 1 ramekin
- Calories: 276 calories
- Fat: 21 grams
- Carbohydrates: 2 grams
- Fiber: 1 gram
- Protein: 19 grams
