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Baked Eggs with Spinach, Tomatoes & Peppers

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This savory, one-dish baked egg breakfast is filled with vibrant vegetables like baby spinach, cherry tomatoes, and bell peppers, baked in a creamy herbed base until the eggs are perfectly set. Ideal for a cozy brunch or a high-protein start to your day.

Ingredients

Scale
  • 2 large eggs
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup baby spinach
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons heavy cream (or dairy-free alternative)
  • 2 tablespoons feta cheese (optional)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped chives or green onions

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until fragrant.
  3. Add bell pepper, cherry tomatoes, and spinach. Cook for another 2–3 minutes until softened.
  4. Spoon the cooked vegetables into a small oven-safe ramekin or dish.
  5. Pour in the cream and gently crack two eggs over the mixture.
  6. Sprinkle with salt, pepper, and feta cheese if using.
  7. Bake uncovered for 12–15 minutes, or until egg whites are set and yolks are still slightly runny.
  8. Remove from oven and garnish with chopped chives. Serve warm with toast or crusty bread.

Notes

  • Use a dairy-free cream and skip feta to make it dairy-free.
  • Adjust baking time for firmer or softer yolks.
  • Great for doubling the recipe and baking in a larger dish for more servings.

Nutrition

Keywords: baked eggs, spinach breakfast, healthy brunch, low carb eggs, oven eggs

Find it online: https://epicrecipebox.com/baked-eggs-with-spinach-tomatoes-peppers/