Baked Eggs with Spinach and Tomatoes

$3.40 recipe / $0.85 serving

Have you ever noticed that the fewer ingredients a recipe has, the more elegant it seems? Lucky for me, that also usually means it’s pretty easy and, depending on the ingredients you choose, very inexpensive. This super simple baked egg dish is just that. Simple, elegant, inexpensive, and delicious.

This might seriously be the easiest “real” breakfast dish ever. All you do is layer the ingredients in a casserole dish, pop it in the oven, and take it out when it’s done. Then it’s ready to spoon over an English muffin, or serve with toast for dipping. If you want to impress someone for breakfast or brunch, MAKE THIS. (And hey, no one said that person you’re trying to impress can’t be you!)

Baked Eggs with Spinach and Tomatoes

This is also a great “sweep the fridge” dish. You can add all sorts of leftovers to the mix. Leftover artichoke hearts? Yes ma’am. A sprinkle of feta? Okey-dokey. Extra shredded chicken or sausage? Toss ‘em in there! Got a garden with fresh herbs? Oooh, you’re the lucky one. Sprinkle those fresh herbs over top and experience an extra fancy pants breakfast. You deserve it.

I only made four eggs because I failed to check my egg stash before I went to the grocery store, but with a couple slices of toast and maybe a little fruit, one egg per serving would be plenty. You could easily up the servings to two eggs per person by using eight eggs and only add about 20 cents per serving. If you want two eggs per serving, keep the other ingredients in the same proportions, but use eight eggs instead of four. The baking time may increase slightly. If you want to double the recipe for eight people, use a larger dish and double all of the ingredients and use either 8 or 16 eggs.

Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes

 

4.7 from 13 reviews
Baked Eggs with Spinach and Tomatoes
 
Prep time
Cook time
Total time
 
Total Cost: $3.40
Cost Per Serving: $0.85
Serves: 4
Ingredients
  • ½ lb. frozen spinach, thawed $0.78
  • ⅛ tsp garlic powder $0.02
  • ⅛ tsp red pepper flakes (optional) $0.02
  • Salt and pepper $0.05
  • 2 medium Roma tomatoes $0.80
  • 4 large eggs $0.86
  • 2 Tbsp cream or half and half $0.24
  • ½ cup shredded cheese $0.63
Instructions
  1. Preheat the oven to 400 degrees. Coat a 2 quart casserole dish with non-stick spray or coat with butter. Thaw the spinach and squeeze out most of the moisture (no need to go overboard here, just make sure it's not dripping).
  2. Cut the tomatoes into chunks and place them in the bottom of the casserole dish. Sprinkle the spinach over the tomatoes. Season the tomatoes and spinach with the garlic powder, red pepper flakes, a pinch of salt, and some freshly cracked pepper (about 5 cranks of a pepper mill).
  3. Crack the eggs on top of the spinach and tomatoes. Drizzle the cream over everything in the dish, then top with the shredded cheese. Bake the dish in the oven for 15-20 minutes, or until the whites are opaque, but still soft and moist (they should jiggle slightly when you shake the dish). The exact cooking time will depend on the size and shape of your dish, so begin checking for doneness at around 15 minutes.
Notes
To increase the servings to two eggs per person, simply keep all of the other ingredients the same and add 8 eggs to the dish instead of four. Baking time may increase.

You can use any type of shredded cheese you like, although creamier cheeses work best.

Baked Eggs with Spinach and Tomatoes

 

Step by Step Photos

Thaw SpinachBegin by preheating your oven to 400 degrees. Thaw 1/2 lb. of frozen spinach, then squeeze out most of the moisture. I like to use the spinach that is frozen loose in a bag like this, rather than the kind that is frozen in a block. It is usually sold in 1 lb. bags, so I just estimate half of the bag.

Layer tomatoes and spinachCoat a 2 quart casserole dish (small, like an 8×8 inch dish) with non-stick spray, or smear it with butter. Cut two Roma tomatoes into chunks, then place them in the bottom of the dish. Lay the squeeze spinach over top. Season the vegetables by sprinkling 1/8 tsp garlic powder, 1/8 tsp red pepper flakes (optional), 1/8 tsp salt, and a little cracked pepper over top (maybe five cranks of a pepper mill).

Add EggsCrack four (or eight) eggs over top of the vegetables. This size dish and this amount of vegetables could have easily handled 8 eggs, but I didn’t have that many left. Doh!

Cream and CheeseLastly, drizzle 2 Tbsp of cream or half and half over the dish and then top with 1/2 cup shredded cheese. The cream is really important here, so don’t skip it. It helps keep the whole dish moist and creamy. I may even be tempted to use 1/4 cup next time. I used an Italian cheese blend, but you could use just about any shredded cheese. Creamy cheeses (unlike the blend I used) are actually better, but this was still amazing!

Baked Eggs with Spinach and TomatoesBake the eggs in the preheated oven for 15-20 minutes. The exact cooking time will vary greatly depending on the size of your dish and how many eggs you use, so just keep an eye on it after about 15 minutes. The eggs are finished with the whites have just solidified and turned opaque, but are still fairly soft. The yolks should still be liquid. If you giggle the dish, the eggs should wobble slightly.

Baked Eggs with Tomatoes and SpinachI scooped my egg and vegetables right onto a nice piece of bread and ate them like an open faced sandwich. SO DIVINE. This would also be amazing with an English muffin. THIS is how you make your day off special!

 

74 Comments

  1. Made this for breakfast this morning… soo good and so easy to make! Real winner for sure.

  2. Dana says:

    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). :)

  3. This turned out yummy!
    A question tho: What would ‘creamier cheese’ be?
    (I used an Italian mix)
    Thanks,
    Robin

  4. Dawn B. says:

    Yummy, loved by the whole family. I left out the cream and they were fine.

  5. GeorgeTheJournalist says:

    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 :)

  6. Alex says:

    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.

    • Alexis says:

      A roux, fat (butter) and flour, would work.

      It’s basically like gravy, and would work well with the veggies and eggs.

  7. Catherine says:

    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.

  8. Sonal says:

    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.

  9. 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?

  10. Bridie says:

    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.

  11. Lauren says:

    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. :)

  12. Rachelle says:

    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!

  13. Flann B says:

    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.

      • Flann says:

        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!

  14. Janet says:

    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.

  15. Nicole says:

    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!

  16. Jennifer says:

    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!

    • Dana H says:

      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…?

  17. Vivzilla says:

    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!!!

  18. 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.

  19. Kaitlyn says:

    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!

  20. Leslie says:

    This was kind of bland, sorry:(.

  21. Erika says:

    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.

  22. 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!

  23. Kristen says:

    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.

  24. I AM SO MAKING THIS.

    Yum nom nom, and I love easy recipes with simple ingredients!

  25. Jeri Ann says:

    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.

  26. Tori says:

    Is there a substitute you would use for tomatoes? The boyf is not really into cooked tomatoes. Thanks!

  27. Jessica says:

    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 :)

    • ThatGirl says:

      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.

  28. 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!

  29. 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!

  30. Just made this, but used fresh red chard (no sautéing prior to assembling dish). It tasted amazing, and was super easy.

  31. Great recipe! Looks delicious. At what temperature is this dish supposed to be baked? 350 degrees? 400 degrees?

  32. Veronica says:

    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?

  33. Bala says:

    Can I use Coconut oil instead of cream? Since I don’t have cream with me now.

  34. Megan says:

    Add a few thick slices of bacon or pork belly and you have the Spanglish Sandwich… which is hella good!

  35. baked eggs make an amazing meal!

  36. This looks so yum!

  37. Kayla says:

    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!

    • Sally says:

      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.

    • Sally says:

      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.

    • Deanna says:

      I used fresh spinach too. It came out great. I also subbed fresh tomatoes for canned stewed tomatoes. Still awesome and delish.

  38. Leslie says:

    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!

  39. 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. :)

    • Jeanette says:

      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.

  40. Emma says:

    Yum! Would a bunch of fresh kale instead of spinach work in this?

  41. 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.

    • Sally says:

      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.

  42. This looks so delicious. Love coming to your blog for recipes and food inspiration!

    http://thewearwithal.typepad.com/

Speak Your Mind

*

Rate this recipe: