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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

Add review




stelladias77 - Sri Lanka

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

about 12 years ago

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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