Warm, baked eggs with spinach and sautéed mushrooms, sprinkled with chopped spring onions. This easy baked eggs recipe is one cozy hug in a bowl and the perfect breakfast or brunch to start any day. Gluten-free and dairy-free.
Jump to:
- I Love Waking Up to a Savory Brunch
- Our Favorite Brunch Recipes:
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Baked Eggs and Spinach with Mushrooms (Step by Step):
- Dish by Dish Tips/Tricks:
- Other Gluten-Free Brunch Recipes to Love:
- Baked Eggs with Spinach and Mushrooms (Gluten-Free, Dairy-Free)
I Love Waking Up to a Savory Brunch
While I certainly enjoy a sweet breakfast (such as these fluffy gluten-free pancakes, or this lemon yogurt cake, or these crispy waffles), I also definitely indulge in a savory brunch every so often.
Brunch just feels like a great way to start the day, don’t you agree?
Why This Recipe Works:
- Simple Ingredients: You literally only need a handful of ingredients to make this delicious baked eggs and spinach recipe, and they are easily accessible at the local grocery store.
- Easy to Make: Making a delicious savory breakfast or brunch really doesn’t get any easier than this simple recipe, and you can also prepare most of the ingredients in advance!
- Totally Gluten-Free and Dairy-Free: The best part is that this spinach baked eggs recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this high-protein breakfast without worries!
Ingredients You’ll Need + Notes/Substitutions:
Here’s an overview of the ingredients required for this spinach baked eggs recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
- Olive Oil: I like using extra virgin olive oil, but you can also use vegan butter, or if you’re not lactose intolerant, feel free to use butter or ghee.
- Mushrooms: I like using either fresh white button mushrooms or baby portobello mushrooms.
- Spinach: I use fresh spinach, but you can also use frozen spinach instead. Just use 2 cups frozen spinach instead of the 4 cups fresh spinach (and make sure to squeeze out any excess moisture from the frozen spinach). Alternatively, you may also use other leafy greens such as chard, kale or beet greens in place of spinach.
- Eggs: Since eggs are the star of this egg bake recipe, I do NOT recommend substituting the two large eggs with egg substitutes.
- Spring Onions: I like garnishing this healthy breakfast with freshly chopped spring onions, but you can also use fresh herbs such as chives or parsley if you prefer.
- Salt and Pepper: I like seasoning this baked eggs with spinach and mushrooms with a sprinkle of salt and black pepper, but feel free to add more flavor by sprinkling chili powder, ground paprika or red pepper flakes for a bigger dose of heat.
How to Make Baked Eggs and Spinach with Mushrooms (Step by Step):
1. Preheat Oven:
Preheat oven to 375F (190C).
2. Heat Oil
In a large skillet, heat up 1 tablespoon of olive oil.
3. Sauté Mushrooms
Lay out the sliced mushrooms in a single layer and let them cook on medium heat until golden brown on the bottom side, then flip over and wait for the other side to brown. When mushrooms are done, remove from pan and set aside.
4. Cook Spinach
Add the remaining tablespoon of olive oil to the same pan, and throw in the spinach leaves, moving them around until they have wilted slightly, then remove pan from heat. Mix in the previously sautéed mushrooms with the wilted spinach.
5. Divide Mixture Between Ramekins
Divide spinach mixture evenly between two greased medium ramekins (you can either use oil or cooking spray).
6. Crack Eggs
Make an indentation in the spinach mixture and crack an egg over the veggies in each ramekin (making sure that the yolk remains intact).
7. Bake Until Eggs are Cooked
Bake in the preheated oven for 10 to 15 minutes or until the egg whites are cooked through and are no longer translucent.
8. Garnish and Serve
Garnish with fresh chopped spring onions and sprinkle with a pinch of salt and pepper. Serve hot with gluten-free toast or eat alone.
Dish by Dish Tips/Tricks:
- Preparing in Advance: If you like, you can easily prepare the sautéed spinach and mushrooms beforehand, and then store it in an airtight container in the refrigerator for up to 3 days. When ready to bake, simply transfer the veggies to a ramekin, crack an egg on top and bake until ready. It’s the perfect way to get a nutritious breakfast ready in almost no time at all!
- Use Other Veggies: I used spinach and mushrooms because I like the combination, but feel free to use other vegetables such as chard, beet greens, kale, bell peppers, zucchini, onions, or carrots.
- Cook Eggs According to Preference: I like runny yolks, so I bake the eggs until the egg whites are cooked through but the yolks are still runny. However, if you don’t like runny eggs or you prefer your eggs a little more cooked, simply bake the eggs a little while longer.
- No Ramekins? If you don’t have ramekins, you can also prepared these spinach baked eggs in the muffin cups of a regular muffin mold.
- Use a Cast Iron Skillet, Deep Baking Sheet or Casserole Dish: Alternatively, if you don’t care about making individual portions, feel free to place the spinach mixture in a cast iron skillet, deep-rimmed baking sheet or casserole dish and then crack the eggs on top before baking this breakfast casserole.
Other Gluten-Free Brunch Recipes to Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintBaked Eggs with Spinach and Mushrooms (Gluten-Free, Dairy-Free)
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Warm, baked eggs with spinach and sautéed mushrooms, sprinkled with chopped spring onions. This easy baked eggs recipe is one cozy hug in a bowl and the perfect breakfast or brunch to start any day. Gluten-free and dairy-free.
Ingredients
- 2 tablespoons olive oil, separated
- 2 cups baby portobello mushrooms, sliced
- 4 cups fresh spinach leaves
- 2 large eggs
- 2 tablespoons fresh chopped spring onions, for garnishing
- Salt and pepper, for sprinkling
- 2 slices gluten-free bread, toasted (optional)
Instructions
- Preheat Oven: Preheat oven to 375F (190C)
- Heat Oil: In a large skillet, heat up 1 tablespoon of olive oil.
- Sauté Mushrooms: Lay out the sliced mushrooms in a single layer and let them cook on medium heat until golden brown on the bottom side, then flip over and wait for the other side to brown. When mushrooms are done, remove from pan and set aside.
- Cook Spinach: Add the remaining tablespoon of olive oil to the same pan, and throw in the spinach leaves, moving them around until they have wilted slightly, then remove pan from heat. Mix in the previously sautéed mushrooms with the wilted spinach.
- Divide Mixture Between Ramekins: Divide mushroom-spinach mixture evenly between two greased medium ramekins.
- Crack Eggs: Crack an egg over the veggies in each ramekin (making sure that the yolk remains intact).
- Bake Until Eggs are Cooked: Bake in oven for 10 to 15 minutes or until the egg white is cooked through.
- Garnish and Serve: Garnish with fresh chopped spring onions and sprinkle with salt and pepper. Serve hot with gluten-free toast or eat alone.
Notes
Olive Oil: I like using extra virgin olive oil, but you can also use vegan butter, or if you’re not lactose intolerant, feel free to use butter or ghee.
Mushrooms: I like using either fresh white button mushrooms or baby portobello mushrooms.
Spinach: I use fresh spinach, but you can also use frozen spinach instead. Just use 2 cups frozen spinach instead of the 4 cups fresh spinach.
Eggs: Since eggs are the star of this dish, I do NOT recommend substituting it for other egg substitutes.
Spring Onions: I like garnishing this easy dish with freshly chopped spring onions, but you can also use fresh chives or fresh parsley if you prefer.
Salt and Pepper: I like seasoning this baked eggs with spinach and mushrooms with a sprinkle of salt and pepper, but feel free to add more flavor by sprinkling chili powder or ground paprika for a bigger dose of heat.
Preparing in Advance: If you like, you can easily prepare the sautéed spinach and mushrooms beforehand, and then store it in an airtight container in the refrigerator for up to 3 days. When ready to bake, simply transfer the veggies to a ramekin, crack an egg on top and bake until ready.
This recipe was originally posted in 2015, but has since been republished to include clearer step-by-step instructions, as well as recipes notes and substitutions.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Brunch
- Method: Baking
- Cuisine: Western
Keywords: baked eggs with spinach
Good morning Felicia!
Thank you for this great yet simple recipe for a sumptuous and nutritious breakfast!
Have a blessed day ahead!
Sending you lots of love and hugs,
Mum
★★★★★
Glad you enjoyed this baked eggs mummy! Love you too.
No mushrooms on hand since family doesn’t like them. I might substitute onions or green peppers. I appreciate the encouragement to start the day eating healthier.
Hi Ronaye! I think the most important thing is that we adopt eating healthy as a lifestyle instead of a “diet” 🙂 Have a great week ahead!
What a beautiful post—and dish!
Hi Justine, thanks for stopping by! 🙂 So glad you liked it!
Love this created as one pot dishes.
Thank you Peter!!
Dear Felicia, this looks like a perfect weekend meal that the whole family would enjoy! So easy I must give it a try. xo, Catherine
Hi Catherine… you’re right! It’s such an easy meal to whip up in practically no time! 🙂
This is a really beautiful post. Yes, let keep running. 🙂
★★★★★
Kristen! thanks so much for dropping by 🙂 Let’s keep running!
Such an elegant breakfast.
Thanks Peter!
My kind of breakfast…actually, I’d eat this anytime of the day. Such a comforting dish!
Hey Suzy! I know what you mean! Actually, I ate this breakfast at 4.30pm yesterday so basically it’s an all-day kinda breakfast!
This is a lovely, encouraging post, Felicia. Thank you so much for writing it – and also for this delicious recipe. It’s the perfect breakfast!
★★★★★
April, thank you for dropping by and for your sweet comment! I’m glad you found the post encouraging 🙂
Hi Felicia,
Once again. I must say that this is such an inspiring article – thanks to both Nicole ‘s idea that you have captured so well. This virtue of perseverance can be applied to many aspects of life and need not be limited to writing alone .
Thank you for sharing your thoughts with us and keep us fired up with inspirational zeal????????????
Keep smiling ????
Mum
★★★★★
I’m glad you found it inspiring mummy! 🙂 Indeed the virtue of perseverance can be applied to almost all aspects of life 🙂
This is perfect comfort food, just in time for fall!
I know right? Now we have the perfect fall excuse to bake anytime we want!