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Baked Eggs with Spinach and Mushrooms (Gluten-Free, Dairy-Free)


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5 from 4 reviews

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

Units Scale
  • 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

  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 mushroom-spinach mixture evenly between two greased medium ramekins.
  6. Crack Eggs: Crack an egg over the veggies in each ramekin (making sure that the yolk remains intact).
  7. Bake Until Eggs are Cooked: Bake in oven for 10 to 15 minutes or until the egg white is cooked through.
  8. 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