A low-carb, gluten-free breakfast dish that can keep you going for hours! Healthy and delicious and can be made in individual portions – Baked Spinach and Eggs with Feta Cheese.

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that’s why. I grew up on our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm.

We had rice for breakfast every day – almost always accompanied by eggs and with some meat cooked in a variety of ways (pork tocino, beef tapa, or perhaps even some left-over fried chicken) and yes, even fish – whether smoked (Tinapa) or fried (Daing – first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won’t mind having them every day though I will probably gain a few pounds if  I do so. 🙂

But that’s just the way it is, I assume, in most houses in the Philippines. Breakfast is almost like dinner in the sense that people still eat together whenever they can. Kids have to be up early for school and parents need to prepare for work so it makes sense for everyone to eat together.

Well, at least it was like this in our house when we were growing up. There’s only one cook – whether it was my mom or a helper who makes breakfast so it’s impractical to cook each breakfast dish on a piecemeal basis. If you want to eat a later breakfast, you may, but it would be a cold one.

We usually gather at a certain time and though we would leave some food for anyone who wakes up later than usual, the food would have gone cold. My brother can attest to this! When we were young we didn’t have a microwave so nuking the food to reheat it was not an option. Even nowadays, not many people in the Philippines use the microwave though already readily available.

Anyway, talking about hot breakfasts and eggs – here’s a very easy dish that you can prepare in minutes. Love this breakfast anytime!

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR THIS BAKED SPINACH AND EGGS?

• 6 cups firmly packed baby spinach or (10 oz) bag of fresh baby spinach (or use frozen spinach)

• 4 eggs (can increase to 6 if you are using more spinach)

• Salt and freshly Ground Pepper, to taste

• 2 Tbsp crumbled Feta Cheese, divided

Baking spray or a little oil for greasing

HOW DO YOU MAKE THIS BAKED SPINACH AND EGGS?

Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven-safe dishes that can accommodate 1-2 eggs. Set aside.

Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using frozen spinach.

Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.

Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.

Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well done but some like eggs that are a little runny. Whatever you like as long as the eggs are substantially cooked inside, it’s fine.

Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

If you like what you see and would like to receive new recipe updates, we’d love you to join our site, like us on Facebook or follow us on Pinterest. Happy browsing!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

Baked Spinach and Eggs

Manila Spoon

A low-carb, gluten-free breakfast dish that can keep you going for hours! Healthy and delicious and can be made in individual portions – Baked Spinach and Eggs with Feta Cheese.

5 from 19 votes

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Servings 2

Calories 192 kcal

Ingredients

 

1x2x3x

• 6 cups firmly packed baby spinach or 10 oz bag fresh baby spinach, (frozen spinach is ok, too)
• 4 eggs, can increase to 6 if you are using more spinach
• Salt and freshly Ground Pepper, to taste
• 2 Tbsp crumbled Feta Cheese, divided and adjust to taste
• Baking spray or a little oil for greasing

Instructions

 

• Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accommodate 1-2 eggs. Set aside.
• Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using frozen spinach.
• Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
• Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper because feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.
• Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are susbtantially cooked inside, it’s fine.
• Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

Nutrition

Calories: 192kcalCarbohydrates: 5gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 342mgSodium: 390mgPotassium: 634mgFiber: 2gSugar: 1gVitamin A: 8986IUVitamin C: 25mgCalcium: 222mgIron: 4mg

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Last updated on March 13th, 2023 at 08:28 pm