Categories: Eats, Life Style

Baked Eggs with Mushroom & Spinach

Hey, What’s Cookin’?

Holidays are a time when we most enjoy late-morning brunches that don’t take a lot of prep and can feed many people at once. It’s a bonus when we can prepare brunch dishes that are quick, easy, and healthy as well!  Today’s recipe is Baked Eggs with Mushroom & Spinach. It’s got protein, a bit of healthy fat, and features not just one but two vegetables which are awesomely tasty together. And we all know how hard it can be to include even one vegetable (that is NOT a potato) into our first meal of the day!

This recipe doubles and even triples quite easily if you are serving more than a few for brunch. If you want to increase the protein, chop up some nitrate-free, pre-cooked chicken sausage–about 1 sausage per two eggs would be plenty. You could even add some nitrate-free, uncured bacon, or turkey/chicken bacon. Be sure to cook the bacon separately beforehand; plan on adding one slice per egg and cut the slices in half or coarsely chop them before adding.

Offer Greek yogurt and fruit along with this dish, and you’ll create an easy, nutritious brunch that your guests will love.

Baked Eggs with Mushroom & Spinach

Adapted from a recipe by Martha Stewart
Serves: 4


    • 1/2 tsp Italian seasoning
    • 1/2 tsp sea salt
    • 1/4 tsp freshly ground black pepper
    • 1/8 tsp garlic powder


    1. Adjust one oven rack to the middle of the oven and preheat oven to 400 degrees F.   Oil an 8×8 baking pan or 9″ pie plate using olive oil.
    2. In a medium bowl, add the drained spinach, mushrooms, and 1 tbs oil. Sprinkle in the Italian seasoning, salt, pepper, and garlic powder; mix.
      **If you are adding any cooked meat, add it now and mix thoroughly.
    3. Spoon the mixture into the oiled pan and create 4 shallow wells in the mixture with the back of the spoon. Crack 2 eggs into each well and drizzle 1 teaspoon oil over each pair of eggs. Sprinkle lightly with more salt and pepper.
  1. Cover the dish loosely with parchment paper (tuck the ends under the baking dish). Bake until the egg whites are set; approx. 8 to11 minutes.
    Serve immediately.


  • **If you decide to add chicken sausage or bacon to this dish, any raw meats MUST be cooked before adding them to the rest of the ingredients.
  • If you are doubling the recipe, use a 7×9 pan.
    For a triple recipe, use a 9×13 pan.



Photograph via Pinterest

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