Cheesy Baked Eggs with Wilted Spinach and Toast
A delightful one-pan breakfast-for-dinner featuring fluffy eggs baked with plenty of cheese and tender spinach, served alongside crispy toasted bread for a complete, comforting meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $1.65/serving
Dietary
- Low-Sugar
- Nut-Free
- Pescatarian
- Soy-Free
- Vegetarian
- Low-Carb
Tags
- comfort food
- quick
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (medium, diced)
- 1 clove garlic (minced)
- 5 ounce fresh spinach
- 8 eggs (large)
- 0.5 cup milk
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper (freshly ground)
- 1.5 cup shredded cheddar cheese
- 6 slice sandwich bread
- 2 tablespoon butter
Instructions
- Preheat oven to 375°F. Lightly grease an 8x8 or 9x9 inch baking dish. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes.
- Spread the spinach mixture evenly into the prepared baking dish. In a medium bowl, whisk together 8 large eggs, 1/2 cup milk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pour the egg mixture over the spinach. Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the top.
- Bake for 12-15 minutes, or until the eggs are set and lightly golden. While the eggs are baking, toast 6 slices sandwich bread and spread with 2 tablespoons butter.
- Remove from oven, let rest for a few minutes, then cut into servings and serve immediately with buttered toast.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Nutrition (per serving)
- Calories: 300
- Protein: 19.5 g
- Carbohydrates: 15 g
- Fat: 19.5 g
- Fiber: 2 g
- Sodium: 750 mg
- Saturated Fat: 9.5 g
- Sugar: 3 g
- Cholesterol: 290 mg