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?

Our Favorite Brunch Recipes:

• Mini Crustless Quiches (Gluten-Free, Dairy-Free)
• Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
• Sweet Potato and Kale Skillet (Gluten-Free, Dairy-Free)
• Spinach Mushroom Omelet (Gluten-Free, Dairy-Free)

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.