Baked Eggs with Spinach

Baked Eggs with Spinach

Try this recipe for your next breakfast and it will be the start of a great day!
  • 15 mins

    Cooking Time

  • Difficulty

  • 5 mins

    Prep Time

  • 5 People

    Serves

  • 8 eggs
  • 2 Tbsp. butter
  • 1/2 cup finely chopped onion
  • 4 cups chopped spinach
  • 1 Tbsp. Knorr® Zero Salt Bouillon Roasted Garlic
  • 1/2 cup sour cream

  1. Heat oven to 350°. Grease 10 muffin cups.

  2. 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.

  3. Slowly whisk spinach mixture into beaten eggs in bowl. Ladle into prepared muffin cups.

  4. Bake 15 minutes or until set.

  1. 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

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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