Description
These are an absolute breeze to throw together—with just three ingredients, this baked egg dish received rave reviews at my last brunch!
Ingredients
- 3 cups Fresh Baby Spinach
- ¾ cups Grated Parmesan Cheese (or Assorted Grated Or Shredded Cheese Of Choice–I Used A Mixture Of Parmesan And Shredded Mozzarella)
- 16 whole Eggs
Preparation
Preheat oven to 400ºF for firmly baked eggs, 375ºF for very soft eggs. Grease a 9×13 pan with cooking spray.
Scatter the spinach over the bottom of the pan. Sprinkle half the cheese on top of the spinach. Crack desired number of eggs (use more or less for the number of people you’re serving—I found 2 per person was about right along with other brunch dishes) over the top of the cheese. Top with the rest of the cheese.
Bake for 15 minutes, or until yolks reach desired level of jiggle. 15 minutes at 400ºF yielded firm whites and semi-soft yolks; 20 minutes at 375ºF yielded very soft (almost alarmingly jiggly) whites and runny yolks.
