Spinach and Mushroom Baked Eggs


  • 2 eggs
  • 1/2 c. frozen spinach thawed
  • 1/2 c. fresh mushrooms sliced thinly
  • 1 Tbsp. coconut oil or other fat
  • 6 grape tomatoes halved
  • 1/4 - 1/3 c. cream or Half & Half
  • Cooking spray or butter to grease dish


  1. Preheat oven to 425°.
  2. Butter or spray with cooking spray 2 ramekins or small baking dishes.
  3. Melt the coconut oil or other fat in a skillet. Saute the mushrooms for 4-5 minutes. Add in the thawed, frozen spinach and stir until hot.
  4. Divide this mixture between two buttered baking dishes. Crack an egg into the center of each dish. Brush a little of the cream over each yolk then drizzle about 1-2 tablespoons of the cream around the yolk and white. Top with halved grape tomatoes. Salt and pepper to taste.
  5. Set the small dishes on a cookie sheet and put in oven and bake 15 minutes or until whites are set and yolk is still a little runny.

Recipe Notes

*Note: Mine egg whites took a little longer to start to set up. I think I need to check my oven temperature because most recipes for baked eggs I have found call to bake them 12 minutes. Mine never get close to being cooked at 12 minutes. It could make a difference if the eggs are at room temperature.