Baked Egg with Mushrooms Roasted Pepper and Spinach

16 Apr

After last weekend’s baked egg muffin cup, we wanted to try making more baked eggs in perfect sunny-side-up doneness. This time, we opted for a recipe that uses for a variety of vegetables. The resulting dish is just as tasty as the meat version.

Ingredients: (1 serving)

  • 1 clove garlic, chopped
  • 1/3 small onion, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup frozen spinach, thawed and squeezed away excess water
  • 1 roasted red pepper, chopped
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1 egg


  1. Heat oil in a skillet over medium heat.  Add garlic and onion and cook for about 3 minutes, until translucent.  Add the mushrooms and cook for about 3 minutes, until lightly browned.  Stir in the roasted red pepper and spinach and cook for 2-3 minutes or until the spinach is heated through.   Season with salt and pepper.
  2. Pour the mixture in an oven-safe 16 oz round dish.  Stir in cilantro.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15-20 minutes at 375 degree.


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