I love a hot, cooked breakfast.
I try to make do with cold hard-boiled eggs because I can make those in advance, or with Greek yogurt or, occasionally, breakfast cereal and milk, which are all healthy choices. I love a hot breakfast and try to make sure I get up early enough so that I’m organized and prepared enough to enjoy my favorite meal of the day.
I love this dish because it’s so simple. It comes together so quickly, and it can bake while I finish getting ready in the morning. The spinach is packed with iron, and the fiber helps keep you full. The eggs are also full of iron and protein, and they also help ward off the mid-morning munchies. I love the salty taste of the feta, which adds a little more fat to the mix for a satisfying, healthy morning meal.
I’ve been known to eat this for dinner, too, with a drizzle of hot sauce.
Baked Spinach and Eggs
6 cups fresh baby spinach, firmly packed
salt and freshly ground black pepper, to taste
4 Tbs feta cheese, crumbled
nonstick cooking spray or 1 Tbs olive oil
Preheat oven to 400° F. Spray or rub olive oil into individual glass ramekins, individual cast-iron skillets or other small oven-proof bakeware. Set aside.
In a cast-iron skillet, wilt the spinach over medium heat, about 3 to 4 minutes. Distribute the spinach evenly into baking containers.
Crack one egg over spinach in each container. (If using one baking dish, just distribute the eggs evenly over the spinach.) Sprinkle with salt and pepper; top with crumbled feta. Place the baking dishes on a cookie sheet. Bake for 15 to 18 minutes, or until the egg whites are cooked though and the yolks are set to your preference.
Nutritional Information: Calories Per Serving: 98, Calories from Fat: 59, Fat: 7 g (3 g Saturated Fat), Cholesterol: 172 mg, Sodium: 202 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 1 g, Protein: 8 g.
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