Easy Baked Eggs with Mushrooms, Spinach, and Ham are delicious for breakfast, lunch or dinner.
I am so pleased I finally gave this recipe a try! It’s been stashed away for years but now I’m not sure why. It’s easy enough for an everyday meal, yet feels just a tad gourmet. First, sliced mushrooms and diced ham are sautéed until lightly browned. Then a pile of fresh spinach and minced garlic are tossed in, boosting the healthy factor and adding a pop of flavor. Now we pile the vegetable & ham sauté into ramekins and top with eggs. After a drizzle of heavy cream and a sprinkle of Parmesan, they’re ready for the oven.
Selecting Ramekins for Baked Eggs with Mushrooms, Spinach and Ham
The challenge for this recipe was guessing the right size for the ramekin or gratin dish. That’s because the size was not specified. So I scored these cute red 14 oz. ramekins and tried them, as well as my trusty 7 oz. ramekins. Two eggs easily fit into the 14 oz. size but one only 1 egg seemed practical in the 7 oz. size. I am assuming any ramekin that’s 8 oz or larger will work with two eggs.
Tweaking the Recipe
This is one of those recipes which is more of a flexible blueprint. Meaning, you can get creative by adding a variety of vegetables to your saute. Essentially anything you’d put in a breakfast hash would work, such as…
- Minced onions
- chopped green or red pepper
- *diced potatoes or sweet potatoes
- *chopped squash
* Plan to sauté harder vegetables like potatoes or squash longer so they become tender, before adding other ingredients.
Additional Serving Options
You can also serve the eggs with a side of hash browns or try something really out of the box like rice pilaf. I’m a big fan of rice & vegetable stir-fries served with runny eggs. Hey, don’t knock it until you try it!
Add Some Heat
For me, hot sauce is a go-to option with eggs. These baked eggs are no exception. The vinegary tang from the hot sauce makes a great counterbalance to the cooked spinach.
Love Eggs?
Here are a few of my other favorite egg dishes
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Baked Eggs with Mushrooms, Spinach and Ham
Ingredients
- 1 tbsp. olive oil
- 8 oz. sliced mushrooms
- 4 oz. ham, diced or cut into matchstick-sized pieces
- 2 cloves garlic, minced (1 tsp. )
- 5 oz. baby spinach
- 1/2 tsp. salt, divided
- pinch nutmeg
- 8 eggs
- fresh ground black pepper
- 4 tbsp. heavy cream
- 4 tbsp. shredded Parmesan
- 8 slices French bread, toasted
Instructions
- Heat oven to 400 degrees. Spray ramekins with cooking spray.
- Heat oil in a large skillet over medium-high heat, Saute mushrooms until they begin to brown, about 3-5 minutes. Add ham and continue to saute until ham is lightly browned about 3-4 minutes. Add garlic, spinach, 1/4 tsp. salt and nutmeg, and saute until spinach wilts and liquid evaporates,
- Place ramekins on a baking sheet. Divide mixture between ramekins. Top each ramekin with 2 eggs and season with remaining salt and pepper to taste. Drizzle each with a tablespoon of cream and top with Parmesan.
- Bake for 12 to 14 minutes, or until whites are set and yolks are still runny. Rotate sheet halfway through the bake time to ensure even baking. Serve with toasted bread.
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