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Home | Recipes | Creamy Spinach Baked Eggs

Creamy Spinach Baked Eggs

Published on May 7, 2023 by Stephanie Kay

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Made with simple ingredients and ready in 15 minutes, these single-serving creamy spinach baked eggs are perfect for a quick and easy breakfast or as part of a weekend brunch.

Two ramekins filled with baked eggs with spinach and goat cheese with a side of toast.

This greens-filled baked egg recipe is a twist on oeufs cocotte. Also known as shirred eggs, oeufs cocotte is a classic French dish made with eggs, crème fraîche, and additional ingredients such as mushrooms, cheese, ham, or herbs, that is baked in a ramekin in a water bath in the oven. And, while I love shirred eggs, I wanted to create a simpler version that was quick and easy enough to make on weekday mornings, which is how I came up with these creamy spinach baked eggs!

The simple combination of spinach, cheese, eggs, and cream creates a rich and creamy texture that makes the perfect bite with a slice of crusty bread – that just happens to be full of protein, fiber, and healthy fats too!

But, the best part is, this no-fuss recipe is so easy to make that you can pop it in the oven, go about your morning, and come back to a delightful restaurant-worthy meal. So, if you’re looking for a new breakfast idea – voilà – these spinach baked eggs are for you!

Ingredients for spinach baked eggs; eggs, spinach, heavy cream, and goat cheese.

Ingredients for Spinach Baked Eggs

You’ll need the following ingredients to make my baked eggs in spinach:

  • Eggs: Because you can’t make baked eggs without ’em!
  • Spinach: The recipe calls for fresh spinach, if you’d like to use frozen spinach, ensure that it’s completely thawed and as much water is pressed out as possible. You can also use kale or chard.
  • Heavy Cream: To create the creamed spinach and add some healthy fats.
  • Goat Cheese: To enhance the creaminess and add a bit more fat and protein. If you’re not a fan of goat cheese, you can use feta cheese, gruyere cheese, parmesan cheese, or cream cheese instead.

In addition to the above you’ll also need some salt and pepper to season, and a big slice of crusty bread, I recommend sourdough, to serve with the baked eggs

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, the recipe is gluten-free. Simply serve the eggs with gluten-free bread.

To Make it Higher Protein: Use a larger ramekin or oven-safe dish and add an additional egg or two.

To Make it Higher in Fiber: Use a larger ramekin or oven-safe dish and fill it with additional spinach.

To Make it Lower in Fat: Use fat-free cheese and swap the heavy cream for half-and-half.

Ramekins filled with spinach.
Ramekins filled with spinach and goat cheese.

How to Make Spinach Baked Eggs

These creamy spinach baked eggs are super easy to make and can be cooked in less than 15 minutes, here’s what you’ll do:

  1. Add the spinach. Fill a small ramekin with roughly chopped or torn spinach.
  2. Sprinkle with cheese. Top the spinach with crumbled goat cheese.
  3. Add the eggs. Crack the eggs on top of the spinach mixture.
  4. Cover with heavy cream. Pour heavy cream over the top of the eggs and spinach.
  5. Season. Sprinkle with a pinch of salt and pepper.
  6. Bake and serve. Bake the eggs in the oven to cook to your liking and serve with fresh bread or toast.

You can find the detailed recipe instructions in the recipe card below.

Ramekins filled with spinach, goat cheese, and eggs.
Ramekins filled with spinach, goat cheese, eggs, heavy cream, salt, and pepper.

Red’s Nutrition Tip

Worried about the cream? Think it’s too much fat? There is no need to worry. Heavy cream is nutrient-dense food filled with healthy fats, as well as important fat-soluble vitamins, including vitamins A, D, E, and K. Not to mention, it’s only a couple of tablespoons, there is room for everything in a healthy diet, even if you have a goal of weight loss.

Two ramekins of creamy spinach baked eggs on a white background with a side of toast and spinach.

FAQs

Is adding spinach to eggs healthy?

Absolutely! Spinach is a great source of fiber and micronutrients, and eggs are a great source of protein, fats, vitamins, and minerals. Combined, eggs and spinach are an incredibly healthy choice.

How much protein is in an egg with spinach?

One egg contains 6 grams of protein, and one cup of spinach contains roughly 1 gram of protein, so an egg with spinach provides a total of 7 grams of protein.

How do you not overcook baked eggs?

Eggs take approximately 10 to 12 minutes to bake and for the white to fully set with a runny yolk. To ensure they do not overcook, set a timer, and check on them in 1-minute increments after the 10 mark to ensure they are cooked to your liking.

Close of creamy spinach baked eggs with a slice of toast dunked into it.

Storage + Reheating

To Refrigerate: Allow the ramekins to cool completely, then cover them with plastic wrap or aluminum foil, and store them in the fridge for up to 4 days.

To Freeze: I do not recommend freezing baked eggs.

To Reheat: To heat the baked eggs in the oven, place the uncovered ramekin in the oven at 350°F for 5 minutes. To reheat the baked eggs in the microwave, place the uncovered ramekin and cook for 1 to 2 minutes, ideally in 30-second increments, until warmed through, being careful not to overcook the eggs.

More Spinach Baked Eggs Recipes:

  • Spinach and Feta Egg Muffins
  • Green Shakshuka
  • Greek Omelette Casserole
Print
Two ramekins filled with baked eggs with spinach and goat cheese with a side of toast.

Creamy Spinach Baked Eggs

Author: Stephanie Kay

Ready in 15 minutes, these creamy spinach baked eggs are quick and easy to make and work well as a high-protein, healthy breakfast, brunch, lunch, or dinner. 

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 ramekin
  • Category: Breakfast
  • Method: Baked
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Ingredients

  • 1 cup spinach, packed, roughly chopped or torn
  • 1–ounce soft goat cheese, crumbled
  • 2 eggs
  • 2 tablespoons heavy cream
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven to 400°F and grease a 6 to 8-ounce ramekin with butter or cooking spray.
  2. Add chopped spinach to the ramekin, then top with crumbled goat cheese, spreading it out evenly over the top.
  3. Crack eggs on top of the spinach, then pour the heavy cream on top, and season the top with a sprinkle of salt and pepper.
  4. Transfer the ramekin to the oven to bake for 10-14 minutes until the whites are set and the yolks are still runny, or until the eggs are cooked to your liking.
  5. Once cooked, remove the eggs from the oven and serve with a slice of crusty bread.

Nutrition

  • Serving Size: 1 ramekin
  • Calories: 276 calories
  • Fat: 21 grams
  • Carbohydrates: 2 grams
  • Fiber: 1 gram
  • Protein: 19 grams

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    Comments

    1. Jennifer Foster says

      May 8, 2023 at 3:55 pm

      This was DELICIOUS! A great opportunity to take in lots of those excellent make-a-body-feel-REAL-good nutrients!

      Reply
      • Stephanie Kay says

        May 8, 2023 at 3:57 pm

        I’m so happy you liked it! Thank you for sharing, Jennifer!

        Reply
    2. Jennifer says

      May 8, 2023 at 3:57 pm

      .

      Reply
    3. Colleen says

      May 9, 2023 at 11:22 am

      Yum! Very tasty! No cream on hand, but lowfat milk worked just as well. Will make again.

      Reply
      • Stephanie Kay says

        May 9, 2023 at 2:53 pm

        So happy you liked them and happy to hear the swap for milk worked – thank you for sharing!

        Reply
    4. Melissa B says

      May 24, 2023 at 10:37 am

      I’ve had this 3 days in a row and I don’t see an end in sight! I feel like I’m eating spinach dip for breakfast. Thank you so much for this awesome recipe!

      Reply
      • Stephanie Kay says

        May 24, 2023 at 2:18 pm

        Yay! I’m so happy you like it, thank you so much for sharing!

        Reply
    5. Dan says

      October 2, 2023 at 2:16 pm

      I made two at once this morning, baked one, realized it totally filled me up, and so I put the other in the fridge with saran wrap, for tomorrow. Seems as if one might make MORE at a time (4?, 6?) and use them over several days? Thoughts? (I added some Costco bacon bits on top, too, brilliant! Also, starting with a frozen chopped spinach it worked great to just put a lump – 1/3 cup? – into the oiled ramekin and nuke for 45 seconds, no water issues). I think a few Mama Lil’s peppers in there somewhere next time!

      Reply
    6. Lori Livingstone says

      December 1, 2023 at 3:47 pm

      Made two servings this morning and absolutely delicious with toasted buttered sourdough. Also love the simple prep. Have shared with family and friends. Thank you!

      Reply
      • Stephanie Kay says

        December 4, 2023 at 8:14 am

        Oh, that sounds lovely! I’m so happy you liked it, thank you for sharing!

        Reply
    7. Mia says

      January 2, 2024 at 5:08 pm

      Quick and delicious, I can eat this everyday!

      Reply
    8. Emily says

      January 8, 2024 at 6:03 pm

      I’m new to your site and enjoying my second week of making meals from your weekly plan which I really appreciate! I made this dish for my husband and I one morning for breakfast and it was so easy, so delicious, we both loved it. It’s definitely going to be in constant rotation. I also appreciate all your information and tips, it really encourages me to cook healthier meals for myself and family.

      Reply
      • Stephanie Kay says

        January 16, 2024 at 6:14 am

        Wow, I’m so happy to hear it, Emily! Thank you for the kind words, lots more recipes to come. 🙂

        Reply
    9. Deborah says

      May 29, 2024 at 5:05 pm

      This was absolutely delicious! [DROP THE MIC]

      Reply
      • Stephanie Kay says

        May 30, 2024 at 6:28 am

        Happy to hear it, Deborah, thank you for sharing!

        Reply
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