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Parmesan Baked Eggs & Creamy Spinach
We’re always looking for new breakfast ideas, as it seems that breakfast is one meal we get in a rut with and lean towards our “usual”.
Our Parmesan Baked Eggs & Creamy Spinach are soooo tasty thanks to the freshly grated parmesan cheese and creamed spinach.
Something a little different and really GOOD to add to your breakfast rotation.
I love starting my day with high-protein eggs and major bonus points for beginning the day with vegetables! 🙌
Feel free to add an additional egg to each for higher protein.
âž¡ï¸ Rachel’s Tips:
🥛Use ANY unsweetened/plain milk of your choice. My personal favorite for my scrambled eggs is unsweetened coconut milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you like and have on hand.
🥦You can add diced vegetables such as bell peppers, shallots, mushrooms, or broccoli. Also, try using different cheeses to change up the flavor.
🧀Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese or something made locally ON SALE and shred or grate it myself….or better yet enlist one of the kids for this duty.
Many pre-grated varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
🧈 Here’s How To make your own Ghee to use in this recipe.
4 servings
Ingredients:
- 1 Tbsp grass-fed butter, ghee, unrefined coconut oil, or avocado oil
- 16 oz fresh baby spinach, chopped
- 3/4 cup unsweetened milk of choice
- 1- 1/2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 2 fresh garlic cloves, minced
- 1/4 cup freshly grated parmesan cheese, plus more to sprinkle on top
- 4 large eggs
Optional:
- microgreens or fresh herbs to garnish
Instructions:
Preheat your oven to 375 degrees f. and lightly spray 4 single serving baking dishes with avocado cooking oil spray.
Melt the butter in a large skillet over medium heat. Add in the spinach and cook, stirring continuously until wilted, around 2 minutes.
Meanwhile, in a small bowl, whisk your milk with Arrowroot powder/flour until smooth.
Once the spinach is wilted, stir in your milk mixture together with the garlic and parmesan cheese.
Stir well and continuously to combine while still on medium heat. The spinach will get incredibly creamy in about 2 minutes.
Remove from heat and divide spinach mixture equally among your 4 baking dishes.
Crack an egg into each dish, then sprinkle with more parmesan cheese if desired.
Bake in your preheated oven for 12-15 minutes, or until the eggs are set to your liking.
Sprinkle with microgreens or fresh herbs if desired
Enjoy while hot.
💚Rachel
Ingredients
- 1 Tbsp grass-fed butter, ghee, unrefined coconut oil, or avocado oil
- 16 oz fresh baby spinach, chopped
- 3/4 cup unsweetened milk of choice
- 1- 1/2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 2 fresh garlic cloves, minced
- 1/4 cup freshly grated parmesan cheese, plus more to sprinkle on top
- 4 large eggs
Optional:
- microgreens or fresh herbs to garnish
Instructions
- Preheat your oven to 375 degrees f. and lightly spray 4 single serving baking dishes with avocado cooking oil spray.
- Melt the butter in a large skillet over medium heat. Add in the spinach and cook, stirring continuously until wilted, around 2 minutes.
- Meanwhile, in a small bowl, whisk your milk with Arrowroot powder/flour until smooth.
- Once the spinach is wilted, stir in your milk mixture together with the garlic and parmesan cheese.
- Stir well and continously to combine while still on the medium heat. The spinach will get incredibly creamy in about 2 minutes. Remove from heat and divide spinach mixture equally among your 4 baking dishes.
- Crack an egg into each dish, then sprinkle with more parmesan cheese if desired.
- Bake in your preheated oven for 12-15 minutes, or until the eggs are set to your liking.
- Sprinkle with microgreens or fresh herbs if desired
- Enjoy while hot.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 Tbsp grass-fed butter, ghee, unrefined coconut oil, or avocado oil
- 16 oz fresh baby spinach, chopped
- 3/4 cup unsweetened milk of choice
- 1- 1/2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 2 fresh garlic cloves, minced
- 1/4 cup freshly grated parmesan cheese, plus more to sprinkle on top
- 4 large eggs
Optional:
- microgreens or fresh herbs to garnish
Instructions
- Preheat your oven to 375 degrees f. and lightly spray 4 single serving baking dishes with avocado cooking oil spray.
- Melt the butter in a large skillet over medium heat. Add in the spinach and cook, stirring continuously until wilted, around 2 minutes.
- Meanwhile, in a small bowl, whisk your milk with Arrowroot powder/flour until smooth.
- Once the spinach is wilted, stir in your milk mixture together with the garlic and parmesan cheese.
- Stir well and continously to combine while still on the medium heat. The spinach will get incredibly creamy in about 2 minutes. Remove from heat and divide spinach mixture equally among your 4 baking dishes.
- Crack an egg into each dish, then sprinkle with more parmesan cheese if desired.
- Bake in your preheated oven for 12-15 minutes, or until the eggs are set to your liking.
- Sprinkle with microgreens or fresh herbs if desired
- Enjoy while hot.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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