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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.
➡️ 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.
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.
- 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
- microgreens or fresh herbs to garnish