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–+ servings

Cheesy Baked Eggs with Spinach and Tomato

Creamy baked eggs with sautéed spinach, burst cherry tomatoes, and a bubbly layer of melted cheese—an easy, café-style breakfast you can make in about 20 minutes.
Amanda
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 3 servings

Equipment

  • Oven
  • Stovetop
  • Oven-safe skillet (8–10 inch)
  • Medium baking dish
  • cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk or fork
  • Wooden spoon or spatula

Ingredients

  • 6 large eggs
  • 2 cups fresh spinach roughly chopped
  • 1 cup cherry tomatoes halved
  • 1 cup shredded cheese cheddar, mozzarella, or a mix
  • 2 tbsp butter
  • 1 tbsp olive oil for sautéing
  • 1/4 cup heavy cream or half-and-half/whole milk
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 1/4 tsp red pepper flakes optional

Instructions

  • Preheat the oven to 375°F (190°C). Grease a medium baking dish with a little butter.
  • Heat the oven-safe skillet over medium heat. Melt the butter with the olive oil, then sauté the minced garlic for 30 seconds until fragrant.
  • Add the spinach and cook 2–3 minutes, stirring, until just wilted. Add the cherry tomatoes and cook 1 minute to warm through. Season with the salt and pepper.
  • Spread the spinach and tomato mixture evenly in the prepared baking dish. Drizzle the heavy cream over the vegetables.
  • Crack the eggs over the top, spacing them evenly. Season lightly with a pinch more salt and pepper, and sprinkle with red pepper flakes if using.
  • Top with the shredded cheese. Bake 12–15 minutes, until the egg whites are set and the yolks are still slightly jiggly (bake a few minutes longer for firmer yolks).
  • Rest 1–2 minutes before serving. Scoop with a spoon and enjoy warm.

Notes

Use fresh spinach if possible for the best flavor and to avoid excess moisture. If using frozen spinach, thaw and squeeze very dry before cooking.
Cherry tomatoes are ideal because they’re sweet and less watery; halve them so they warm through without turning mushy.
Cheese options: sharp cheddar brings flavor, mozzarella adds melt, and a mix is great. Gruyère or fontina are tasty swaps.
Don’t overbake—remove when whites are set and yolks still have a slight jiggle. Carryover heat will finish the eggs.
Make-ahead: sauté the vegetables up to 1 day ahead and refrigerate. Assemble with eggs, cream, and cheese right before baking (add 2–4 minutes if starting cold).
For individual portions, bake in greased ramekins and start checking at 10–12 minutes.
Leftovers reheat well in the microwave for 30–45 seconds.

Nutrition

Calories: 480kcal | Protein: 23g | Saturated Fat: 20g | Cholesterol: 460mg | Sodium: 820mg