Baked Eggs with Spinach and Tomatoes

$3.40 recipe / $0.85 serving
by Beth - Budget Bytes
4.82 from 33 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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 in a dish sitting on a yellow napkin with a wooden spoon on the side

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

Close up of a dish of Baked Eggs with Spinach and Tomatoes


Share this recipe

Baked Eggs with Spinach and Tomatoes

4.82 from 33 votes
These amazingly flavorful baked eggs with spinach and tomatoes are the easiest way to impress your guests. Just layer the ingredients together and bake!
Servings 4
Prep 10 mins
Cook 20 mins
Total 30 mins


  • 1/2 lb. frozen spinach, thawed ($0.78)
  • 1/8 tsp garlic powder ($0.02)
  • 1/8 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)
  • 1/2 cup shredded cheese ($0.63)


  • 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).
  • 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).
  • 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.

See how we calculate recipe costs here.


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.


Serving: 1ServingCalories: 181.95kcalCarbohydrates: 5.23gProtein: 12.25gFat: 12.98gSodium: 539.83mgFiber: 2.53g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Top view of Baked Eggs with Spinach and Tomatoes with a portion scooped out and plated with some bread


Step by Step Photos

Spinach thawing in mixing bowl

Begin 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.

Tomatoes and spinach layered in casserole dish

Coat 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).

Four eggs cracked in casserole dish over spinach and tomatoes

Crack 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 shredded cheese poured on top of ingredients in casserole dish

Lastly, 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!

Top view of finished Baked Eggs with Spinach and Tomatoes, bread and whole eggs on the side

Bake 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 jiggle the dish, the eggs should wobble slightly.

Top view of a plate of Baked Eggs with Tomatoes and Spinach, with a side of bread. Fork and napkin on the side

I 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!


Share this recipe

Posted in: , , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. 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!

  2. I mixed Beyond ground beef into the spinach to bulk up the protein/calories and had this for dinner. Came out great! 

  3. 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

  4. 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.

    1. 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?

  5. 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!

  6. 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! 

    1. 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.

  7. 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.

    1. 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.

      1. We used kale in ours! Did it right out of the freezer, no sauteing or thawing and it turned out really well.

  8. 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.

  9. 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.

  10. 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,

    1. Unfortunately I think almond milk would be too watery. I don’t know if there is a good non-dairy option for this.

    2. 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

  11. I added smoked salmon, artichoke hearts, and I used fresh spinach. It was amazing.