Sep 7, 2012

Oven Baked Spinach Eggs - SO EASY!

Oven Baked Spinach Eggs




This has quickly become one of my all time favorite breakfast recipes because it is so simple, tastes great and I can do it ahead of time and not in the morning, because honestly, I hate cooking in the morning. I got the recipe off pinterest and have modified it very little.
*metal pans can be hard to clean, next time I am going to try using a silicone pan to see if that is easier to clean and pop them out. If you try this let me know.


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Oven Baked Spinach Eggs


Ingredients:

Eggs
Baby Spinach, rinsed and dried well
Paula Deans House Seasoning

Preheat oven to 350*

Spray muffin tin with olive oil or drizzle with oil and then spread around with your fingers. Place a little bit of spinach in each one, i prefer more, so I cram it in there.

Crack one egg on top of each muffin tin. Use your finger to gently move the spinach to ensure the egg goes down and around the spinach (not that important, but just precautionary). Sprinkle each with a pinch of house seasoning. Bake for 10 - 15 minutes. I cooked mine for 12 minutes so they would not be overcooked when I microwaved them.

Allow to cool. Use a butter knife to scrape the edges and carefully remove eggs. Place eggs in a storage container and store in refrigerator for a week.

 To eat, toast an english muffin. Place 2 eggs on a plate, microwave for 30 seconds. Top with a slice of swiss and microwave for 15 seconds. Place egg onto toasted english muffins and enjoy!



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