I gotta be honest, y'all. I don't feel my best today physically. One of my glands in my neck is huge and swollen and I'm fighting off an optical migraine. So, bare with me! We'll get through this together!
Funny enough, this meal right here has managed to perk me up quite a bit. I'm not feeling as horrible as I did earlier. Maybe part of my problem is that I was hangry? You know... when you're so hungry that you get angry?
When I'm feeling under the weather, I tend to stick to the simple and easy recipes that I know and love. Now, a while back I had made these Italian Baked Eggs. They were new and different and exciting, and I absolutely loved them.
I've seen these Baked Eggs & Spinach done a few times before, and they always had me curious. So with my success and adoration of the Italian Baked Eggs, I decided it was high time to give these a go... And I'm so glad that I did!
I know that I keep saying it, but this has got to be one of my newest and most favorite breakfasts! With literally only three ingredients and 20 minutes, this also has to be one of the easiest breakfasts on the planet to pull together.
I haven't tried it yet myself, but I'm pretty darn sure that these could be prepped ahead of time and reheated for breakfast through the week too.
I gave mine a little swirl of Sriracha to add color and a bit of a spicy kick, but that's definitely not needed here. These eggs would fine on their own or with a bit of salsa, pico, pretty much anything. Today I was in Sriracha mode. (Maybe I felt like I could burn the swelling in my gland out? Haha.)
Don't skip out on the feta here! It really makes this dish all the more heavenly. Yum!
Baked Eggs & Spinach
Servings: 2 • Size: 1 Ramekin • Calories: 308.1 • Fat: 18.3 g • Saturated Fat: • Carb: 16.1 g • Fiber: 3.4 g • Protein: 22.7 g • Sugar: 9.3 g • Sodium: 982.5 mg
3 C. Firmly Packed Baby Spinach & Kale Blend (About 5 Oz.)
2 Whole Large Eggs
2 Tbsp. Crumbled Reduced Fat Feta Cheese
Salt & Pepper to Taste
Preheat the oven to 400 degrees F. and lightly coat the inside of individual small oven safe dishes with non-stick cooking spray; set aside.
Place the 3 C. spinach mixture into a medium skillet along with a splash of water. Cook over a medium heat, just until the greens are wilted (about 3-4 minutes.)
Once done, drain any excess water from the cooked spinach.
Distribute the spinach evenly among the prepared oven-safe dishes.
Crack 1 egg on top of each of the spinach in the dishes and top with 1 Tbsp. crumbled feta.
Season with salt and pepper to taste.
Place the dishes onto a cookie sheet (for easy transport) and place in the oven to bake for about 15-18 minutes or until the eggs are cooked to your liking.
Once done remove from the oven and serve right away. Enjoy!