Best Baked Eggs With Ham Spinach Recipes

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BAKED EGGS WITH HAM & SPINACH



Baked eggs with ham & spinach image

Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , crushed
1 small green chilli , deseeded and finely chopped
400g can chopped tomato
100g ready-roasted pepper from a jar, drained and sliced
180g pack ham , torn, or shredded ham hock
50g baby spinach
2 medium eggs
pinch cayenne pepper
crusty bread , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.
  • Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.

Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium

SPINACH EGG BAKE



Spinach Egg Bake image

This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 9

4 bunches green onions, finely chopped
1/4 cup butter
1 pound fresh spinach, trimmed
6 tablespoons minced fresh parsley
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

HAM AND EGG BREAKFAST BAKE



Ham and Egg Breakfast Bake image

This is a great alternative to an omelet when feeding a number of people.

Provided by BECKPAL

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 6

Number Of Ingredients 10

cooking spray
12 eggs
½ cup milk
½ cup sour cream
½ teaspoon salt
1 ¾ cups chopped cooked ham
¾ cup chopped red bell pepper
¾ cup sliced fresh mushrooms
¾ cup sliced green onion
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 5.2 g, Cholesterol 423.9 mg, Fat 28 g, Fiber 0.8 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 978.1 mg, Sugar 3 g

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR



Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar image

Provided by Aida Mollenkamp

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread

Steps:

  • Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
  • Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
  • Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
  • Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
  • Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

BAKED EGGS WITH SPINACH & TOMATO



Baked eggs with spinach & tomato image

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Provided by Good Food team

Categories     Brunch, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 4

100g bag spinach
400g can chopped tomatoes
1 tsp chilli flakes
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
  • Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium

EGGS WITH CREAM, SPINACH, AND COUNTRY HAM



Eggs with Cream, Spinach, and Country Ham image

Provided by Scott Peacock

Categories     Milk/Cream     Egg     Brunch     Bake     Ham     Spinach     Ramekin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
  • Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
  • Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
  • Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

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