Short description

Wholesome and flavorful, these individual baked eggs are nestled in a bed of sautéed spinach, sweet cherry tomatoes, and savory spices, finished with a touch of cheese and fresh herbs. A perfect brunch or healthy breakfast option.

Why You’ll Love This Recipe

Nutritious and satisfying: Combines protein-rich eggs with nutrient-dense vegetables.
Quick to prepare: Simple sauté and bake—ready in under 20 minutes.
Customizable: Swap cheeses or vegetables to suit your taste or dietary needs.
Elegant presentation: Served in individual ramekins, ideal for a special brunch or guest-worthy breakfast.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 large eggs
1 cup baby spinach
½ cup cherry tomatoes, halved
¼ cup red bell pepper, diced
¼ cup red onion, diced
¼ cup shredded mozzarella or feta cheese
1 tbsp olive oil
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
Fresh chives or parsley, chopped (for garnish)

directions

Preheat the oven to 375 °F (190 °C). Grease 2–4 small ramekins lightly with olive oil.
In a skillet over medium heat, heat the olive oil. Add red onion and diced red bell pepper; sauté for 2–3 minutes until softened.
Add baby spinach and cook until wilted. Stir in cherry tomatoes; cook for an additional 2 minutes until slightly blistered. Season with salt, black pepper, and red pepper flakes (if using).
Divide the vegetable mixture evenly between the prepared ramekins.
Sprinkle the cheese over the vegetables in each ramekin.
Crack one egg into each ramekin, placing it gently on top of the vegetables. Season the tops with salt and pepper.
Arrange ramekins on a baking sheet and bake for 12–15 minutes, until the whites are set and the yolks reach your desired level of doneness.
Remove from the oven and garnish with chopped fresh chives or parsley before serving.

Servings and timing

Serves: 2–4 (depending on ramekin size; typically one egg per person)
Prep time: 5 minutes
Cook time: 5 minutes on stovetop, 12–15 minutes in oven
Total time: Approximately 20 minutes

Variations

Cheese swap: Use goat cheese, Gruyère, or shredded cheddar for different flavors.
Veggie add‑ins: Fold in mushrooms, zucchini, spinach greens, or kale.
Spice variation: Add chopped jalapeño or a dash of smoked paprika for heat.
Meat option: Stir cooked bacon, sausage crumbles, or prosciutto into the vegetable base.
Bake‑free version: Poach eggs separately and serve over the sautéed vegetables with cheese sprinkled on top.

storage/reheating

Storage: Refrigerate any leftover baked eggs in an airtight container for up to 2 days.
Reheating:
- Oven: Warm at 325 °F (160 °C) for 5–7 minutes until reheated through.
- Microwave: Cover loosely and heat in 20‑second intervals until warm; be cautious of eggs overcooking.
Make‑ahead tip: Prepare and sauté the vegetable mixture ahead, then assemble and bake fresh when ready.

FAQs

Can I bake everything together in advance?

You can prepare the vegetable base ahead, then store and bake with fresh eggs when ready to serve.

How do I know when the eggs are done?

The whites should be fully set, and yolks soft but not runny—about 12–15 minutes. For firmer yolks, bake an additional 2–3 minutes.

Can I use frozen spinach?

Yes. Thaw and thoroughly drain the spinach before sautéing to avoid excess moisture.

What size ramekins should I use?

Standard 6-ounce ramekins work well; adjust cooking time slightly if using larger containers.

Can I make this dairy-free?

Yes—omit cheese or use a dairy-free alternative. The dish remains flavorful and satisfying.

Can I add meat?

Absolutely. Stir in cooked bacon, sausage, or shredded ham with the vegetables before baking.

Are these gluten-free?

Yes, this recipe contains no gluten—ideal for gluten-free diets.

Can I double the recipe for a crowd?

Certainly. Bake in multiple ramekins or use a larger baking dish with additional eggs.

How can I prevent soggy veggies?

Sauté vegetables until they release and evaporate most of their moisture. Pat cherry tomatoes dry if very juicy.

Can I cook this at a lower temperature?

You can bake at 350 °F (175 °C), but the cooking time may need to increase by 3–5 minutes.

Conclusion

These Baked Eggs with Spinach and Cherry Tomatoes offer a nutritious, flavorful, and elegant breakfast or brunch option ready in just 20 minutes. With endless customization and appealing presentation, they’re ideal for households, gatherings, or solo indulgence.