Baked Eggs With Mushroom and Spinach

Baked Eggs With Mushroom and Spinach

This breakfast, which is high in protein, will make ordinary scrambled eggs look bad.

Are you looking to spice up your workday breakfast routine? After that, put away the cereal, the frozen waffles, and for God’s sake, the bagel! Pick up a ramekin and start the oven instead. The tiny ceramic pots are ideal for storing eggs, meat, cheese, and veggies before baking. 10 minutes later, a perfectly cooked egg with soft yet firm whites and a deliciously runny yolk is revealed, surrounded by a savory and satisfying supporting ensemble. If you’d rather have two eggs for breakfast, use a larger ramekin. In either case, we advise serving the dish with some whole-wheat toast for dipping.


  • 1 Tbsp olive oil
  • 1  small onion, chopped
  • 2  cups mushrooms, sliced
  • 4 slices Canadian bacon or deli ham, cut into thin strips
  • 1⁄2  (10 oz.) bag of frozen spinach, thawed
  • 1⁄2  (7 oz.) can roasted green chiles
  • Salt and black pepper to taste
  • 4 eggs

Method of Baked Eggs With Mushroom and Spinach

Step 1

Turn the oven on to 375°F/190.556°C.


Step 2

In a big skillet over medium heat, heat the oil.

Step 3

When the onion is transparent, add it and simmer for about 3 minutes.

Step 4

After adding, sauté the mushrooms for about 5 minutes, or until they start to faintly brown.

Step 5

Once the spinach is heated through, add the bacon, spinach, and chilies and stir to combine.

Step 6

Carefully drain any spinach water that may have accumulated in the pan.

Step 7

Add salt and pepper to taste.

Step 8

The mixture should be divided into 4 6-ounce oven-safe ramekins that have been butter-lightly coated.

Step 9

Gently crack an egg into each, being careful to preserve the yolks.

Step 10

The ramekins should be baked for about 10 minutes until the whites are barely set but the yolks are still fluid.


When you wake up, put one of these in the oven, and it will be prepared to eat when you come out of the shower. Change the supporting elements as frequently as you can to keep it interesting and new (or just use it as an excuse to throw out leftover vegetables, deli meats, and cheeses from your fridge). Invent as you choose, but use these concepts as a guide:

  • Salsa verde, feta cheese, and leftover chicken
  • cheddar cheese, chopped onions, and chili
  • Fresh herbs chopped (parsley, thyme, and rosemary) with a touch of cream

Nutrition Facts



560 mg

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