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Recipes

Baked Eggs and Spinach


Serve with a dollop of plain Greek yogurt and additional salsa.

Prep Time:

30 minutes

Yield:

4 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 121
  • Fat: 7g
  • Saturated Fat: 3g
  • Sodium: 277mg
  • 
Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 10g

Ingredients


1 (10-ounce) package frozen chopped spinach, defrosted, squeezed dry

4 eggs

¼ cup chunky salsa

¼ cup shredded Monterey Jack cheese

Instructions


  1. Heat the oven to 325°F. Divide the spinach evenly among four greased 6-ounce ramekins or custard cups. Press an indentation (about 2-inches in diameter) into the center of each helping of spinach with the back of a spoon. Arrange the ramekins on a baking sheet. 
  2. Break and slip an egg into each indentation. Top each egg evenly with salsa, then with cheese.
  3. Bake for about 20 minutes, until the whites are completely set and the yolks begin to thicken but are not hard.


Courtesy of the Egg Nutrition Center

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