Parmesan Baked Eggs & Creamy Spinach
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.
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