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Baked Green Eggs

Baked Green Eggs

Bake eggs in muffin tins to give it a nice shape, and it tastes so good too; a very great way to make your kids an attractive, delicious and nutritious breakfast!













Trans-fat Free, Low Carb


1 tablespoon olive oil
½ tablespoon butter, unsalted
2 large shallots
10 ounces spinach, frozen
defrosted and drained, 1 package
cup cream
heavy, or up to 1/2 cup
1 x salt and black pepper
to taste
1 x nutmeg
freshly grated, to taste, optional
8 large eggs


Preheat oven to 350℉ (180℃).

Coat 8 muffin tins with cooking spray or grease with butter.

In a medium skillet over medium heat, heat the olive oil and the butter and sauté the shallots for 3 to 5 minutes.

Add the spinach and stir until wilted (if use fresh spinach) or until steaming.

Add in the cream, season to taste with salt and pepper and a little bit of grated nutmeg.

Cook the spinach, stirring frequently, until most of the liquid has evaporated, about 5 to 6 minutes.

Taste and season with more salt and pepper if needed.

Add a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays intact.

Sprinkle a bit of salt and pepper on the tops of the eggs.

Bake until set and cooked through, about 15 minutes.

Let the baked eggs cool in the muffin cups for a few minutes.

Remove from the muffin cups and serve warm.


* not incl. in nutrient facts


about 7 years

Delicious and creative recipe, we made two versions: one was with proscuitto, and the other was vegetarian. This vegetarian one was really good, the egg came out just perfect, not too runny, not over cooked, and the flavor was creamy and smooth, using a piece of bread to soak the remaining juice on the plate. A great breakfast recipe, and of course it can be all day breakfast!

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, Sri Lanka
 about 7 years ago

Dear happyzhangbo
Very nice job.I like this recipe.Beautiful photo.

Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 22972% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 440mg 147%
Sodium 175mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 28g
Vitamin A 80% Vitamin C 1%
Calcium 11% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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