These amazingly flavorful baked eggs with spinach and tomatoes are the easiest way to impress your guests. Just layer the ingredients together and bake!
Total Cost: $3.40 recipe / $0.85 serving
Author: Beth - Budget Bytes
1/2lb.frozen spinach, thawed$0.78
1/8tspgarlic powder $0.02
1/8tspred pepper flakes, optional$0.02
Salt and pepper $0.05
2medium Roma tomatoes $0.80
4large eggs $0.86
2Tbspcream or half and half $0.24
1/2cupshredded 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.
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.