A low-carb, gluten-free breakfast that fuels you for hours: baked spinach and eggs with feta. This healthy, flavorful dish can be prepared in individual portions and is quick to make—perfect for busy mornings.
I grew up on the island of Marinduque where a hot cooked breakfast was the daily habit. We often had rice with eggs and a variety of meats—pork tocino, beef tapa, leftover fried chicken—or even fish, smoked tinapa or fried daing. Sometimes we enjoyed Ma-ling or Spam. Breakfast was a family meal eaten together whenever possible, and whatever was left usually went cold if someone slept in. Microwaves weren’t common then, so reheating wasn’t an option.
Despite those memories, this baked spinach and eggs recipe brings the comfort of a hot breakfast with a lighter, nutritious twist. It’s easy to make and can be adapted to suit different tastes.
FOR FULL RECIPE & INSTRUCTIONS AND TO PRINT, SEE THE RECIPE CARD BELOW.
WHAT YOU’LL NEED
- 6 cups firmly packed baby spinach (about a 10 oz bag fresh baby spinach; frozen spinach works too)
- 4 eggs (increase to 6 if using more spinach)
- Salt and freshly ground black pepper, to taste
- 2 Tbsp crumbled feta cheese, divided (adjust to taste)
- Baking spray or a little oil for greasing
HOW TO MAKE BAKED SPINACH AND EGGS
Preheat the oven to 400°F (200°C). Lightly grease individual ramekins or small oven-safe dishes that will hold 1–2 eggs each and set them aside.
In a deep skillet or large frying pan, place the spinach and add 2–3 tablespoons of water. Cook over medium heat just until wilted, about 3–4 minutes. Use a spatula or your hands to pack the spinach down and drain any excess liquid—especially important if using frozen spinach.
Divide the cooked spinach evenly among the prepared ramekins. Crack 1–2 eggs on top of the spinach in each dish. Season lightly with salt and freshly ground pepper (feta is salty, so go easy). Sprinkle crumbled feta over the eggs.
Place the ramekins on a baking sheet and bake for 15–18 minutes, or until the egg whites are set and the yolks reach your preferred doneness. For firmer yolks, bake toward the longer end of the time range; for slightly runny yolks, check earlier.
Serve hot with toasted bread, rice, or a glass of tomato juice. This simple, satisfying breakfast is both healthy and filling—enjoy!
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Baked Spinach and Eggs
Manila Spoon
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2
192 kcal
Ingredients
- 6 cups firmly packed baby spinach (or a 10 oz bag fresh baby spinach) — frozen spinach works too
- 4 eggs — increase to 6 if using more spinach
- Salt and freshly ground black pepper, to taste
- 2 Tbsp crumbled feta cheese, divided
- Baking spray or a little oil for greasing
Instructions
- Preheat the oven to 400°F. Lightly grease individual ramekins or small oven-safe dishes that hold 1–2 eggs. Set aside.
- Place the spinach in a deep skillet with 2–3 tablespoons of water. Cook over medium heat until wilted, about 3–4 minutes. Pack the spinach down and drain any excess liquid.
- Divide the spinach evenly among the prepared ramekins.
- Crack 1–2 eggs on top of the spinach in each ramekin. Season lightly with salt and pepper, then sprinkle with crumbled feta.
- Place the ramekins on a baking sheet and bake for 15–18 minutes, until the whites are set and yolks reach your preferred doneness.
- Serve hot with toasted bread or rice and enjoy.
Nutrition
Let us know how it turned out!