A balanced breakfast should include a variety of foods, so to accompany the wheat bagels I made this casserole from Real Simple. The base of the dish includes sauteed spinach and tomatoes which are held together with egg whites. The egg yolks are gently placed on the top, and then the entire casserole is baked for 20 minutes.
I am a huge spinach fan, so I used two (10 oz.) packages of frozen spinach instead of one pound of fresh spinach as indicated in the recipe. The result was that there was way too much spinach, and it overwhelmed all the other ingredients. Plus, everyone agreed that this recipe needed some cheese. We added freshly grated Parmesan at the table, but next time I might add shredded cheddar cheese and let it melt in the oven. With just a few small changes, I am confident that this will be a super easy and delicious breakfast casserole.
One thought on “Baked Eggs with Spinach and Tomatoes”
I wish I had a piece of this now!