Baked Eggs with Spinach
Try this baked eggs recipe for your next breakfast and it will be the start of a great day!
Calories
280 (5 serving)
Total Fat
21g (5 serving)
Saturated Fat
10g (5 serving)
Cholesterol
404mg (5 serving)
Sodium
230mg (5 serving)
Total Carbs
7g (5 serving)
Dietary Fiber
1g (5 serving)
Sugars
3g (5 serving)
Protein
15g (5 serving)
- 8 eggs
- 2 Tbsp. butter
- 1/2 cup finely chopped onion
- 4 cups chopped spinach
- 1 Tbsp. Knorr® Granulated Zero Salt Roasted Garlic Bouillon
- 1/2 cup sour cream
Directions
Print1. Heat oven to 350°. Grease 10 muffin cups.
2. Beat eggs in large bowl; set aside. Melt butter in medium nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Stir in spinach and sprinkle with Knorr® Zero Salt Bouillon Roasted Garlic. Stir in sour cream and heat until simmering. Remove from heat.
3. Slowly whisk spinach mixture into beaten eggs in bowl. Ladle into prepared muffin cups.
4. Bake 15 minutes or until set.
