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Baked Eggs with Spinach
Try this baked eggs recipe for your next breakfast and it will be the start of a great day!
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15 mins
Cooking Time
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5 mins
Prep Time
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5 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 280.0 |
| Calcium (g) | 134.0 mg |
| Carbohydrates (g) | 7.0 g |
| Cholesterol (g) | 404.0 mg |
| Fat (g) | 21.0 g |
| Fiber (g) | 1.0 g |
| Iron (g) | 3.0 mg |
| Potassium (g) | 501.0 mg |
| Protein (g) | 15.0 g |
| Saturated Fat (g) | 10.0 g |
| Sodium (g) | 230.0 mg |
| Sugars (g) | 3.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Heat oven to 350°. Grease 10 muffin cups.
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Beat eggs in large bowl; set aside. Melt butter in medium nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Stir in spinach and sprinkle with Knorr® Zero Salt Bouillon Roasted Garlic. Stir in sour cream and heat until simmering. Remove from heat.
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Slowly whisk spinach mixture into beaten eggs in bowl. Ladle into prepared muffin cups.
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Bake 15 minutes or until set.
Hints & Tips
Tip: For added protein, add some chopped leftover cooked chicken. You will need to grease additional muffin cups to accommodate the additional egg mixture.
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