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Photo: Greg Dupree; Styling: Caroline M. Cunningham

Baked Eggs with Spinach and Tomatoes

Carolyn says: "Elegant enough for company, these take two minutes to throw together. They're fun to build, so let the kids help."

Southern Living JANUARY 2014

  • Yield: Makes 6 servings
  • Hands-on:20 Minutes
  • Total:45 Minutes


  • 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
  • Toast


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.

Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 11.8g
  • Protein: 18.8g
  • Carbohydrate: 43.8g
  • Fiber: 4.2g

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Baked Eggs with Spinach and Tomatoes recipe