Baked Eggs with Spinach and Tomatoes

Southern Living
Baked Eggs with Spinach and TomatoesRecipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham
Carolyn says: "Elegant enough for company, these take two minutes to throw together. They're fun to build, so let the kids help."
Makes 6 servings


+ Add To Shopping List
Vegetable cooking spray
6 tablespoons low-fat garlic-and-herb spreadable cheese (such as Rondelé)
48 fresh spinach leaves, torn
6 large eggs
12 tablespoons jarred pasta sauce
6 tablespoons half-and-half
3/4 teaspoon freshly ground pepper


Hands-on: 20 Minutes
Total: 45 Minutes
Preheat oven to 350°. Coat 6 (6- to 8-oz.) ramekins with vegetable cooking spray. Layer 1 Tbsp. spreadable cheese, 8 torn spinach leaves, 1 egg, 2 Tbsp. pasta sauce, 1 Tbsp. half-and-half, and 1/8 tsp. pepper in each ramekin. Place on a baking sheet. Bake 20 to 25 minutes or until cooked to desired firmness. Let stand 5 minutes. Serve with toast.

Created date

November 2013

Nutritional Information

Calories 352
Fat 11.8 g
Protein 18.8 g
Carbohydrate 43.8 g
Fiber 4.2 g