Simple Baked Eggs

I enjoy eggs. Do you? Now and then, I'm willing to invest more time in a recipe if it means that the leftovers will reheat quickly. Enter: baked eggs. This recipe will take a little extra time to complete but then you'll have baked eggs to last all week that work perfectly for any meal of the day. 

Please meet the cast of characters....

7 eggs
1/2 bag spinach
1 regular sized container of mushrooms (chopped into medium)
1/2 yellow onion (chopped into small pieces)
1/2 regular sized package of pre-cooked Canadian bacon (sliced into thin pieces)
1 tablespoon minced garlic
1/4 cup fresh dill (chopped)
Olive oil
Cooking spray
1/4 cup Parmesan cheese (not pictured)

1.  Preheat oven to 375 degrees

2.  Coat your pan with olive oil and saute the garlic, onion and mushroom until everything is golden brown

3.  Add the sliced Canadian bacon and let it brown for another minute

4.  Add the 1/2 bag of spinach but only cook for another minute or two.  It will shrink down rapidly!

The true shining light of this recipe is the dill!  I had a bunch of fresh dill from my CSA box.  But if you don't have any dill, you could leave it out.  I bet these eggs would be yummy with all kinds of herbs!
5.  Chop your dill into small pieces and put it in a bowl.  Add 7 eggs and stir like you were making scrambled eggs.  

6.  Add all the cooked veggies to the egg mixture.  Stir.  And then add in 1/4 cup Parmesan cheese.

7.  Divide the completed mixture between the muffin tin spaces.  Be sure to pre-spray the pan with cooking spray to avoid the dreaded stickage.  For my size muffin pan, this recipe made 11 baked eggs.

8.  Bake at 365 degrees for 18 minutes.  Let cool for 2 minutes.  Eat!

There are a multitude of ways you could make these eggs.
They'd be tasty plain with American cheese.  Or you could try a mexi-version!
The possibilities are endless.

(Genuine food bloggers have cool backgrounds.  I photographed the eggs with my dinner guests instead.)


  1. These look yummy. And the photo at the top definitely looks professional. I copied this to try soon. -Carol