The Pioneer Woman Tasty Kitchen
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Spinach & Roasted Red Pepper Baked Eggs

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

Hearty egg whites baked to perfection with spinach, roasted red bell pepper, and Parmesan cheese. Perfect any time of the day!

Ingredients

  • 2 cups Fresh Spinach
  • ¼ cups Roasted Red Peppers, Diced
  • 6 whole Egg Whites
  • 1 teaspoon Half-and-half
  • 2 Tablespoons Parmesan Cheese, Grated
  • 2 pinches Red Pepper Flakes
  • Salt And Pepper

Preparation

Preheat oven to 350ºF. Spray two 7-ounce ramekins with cooking spray.

In a medium saute pan sprayed with cooking spray, add the spinach and roasted red bell pepper. Season with a pinch of salt and pepper and cook until the spinach is wilted.

In a small bowl, gently whisk the egg whites and half-and-half until just combined. Season the eggs with a pinch of salt.

Put half the spinach and pepper mixture into each ramekin. Pour half the egg mixture into each ramekin. Top each ramekin with 1 tablespoon of grated Parmesan cheese and a pinch of red pepper flakes.

Place the ramekins on a cookie sheet and place them on the middle rack of the oven. Bake for 25-30 minutes or until the eggs are set and golden brown on top.

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2 Reviews

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Avatar of greeleygirl

greeleygirl on 4.25.2014

These are SO good! I used a mix of kale and spinach, subbed whole eggs and topped with feta rather than parmesan because that’s what I had, and they were awesome! Definitely keeping these in our healthy breakfast rotation!! Thanks for sharing, Danae!

Avatar of hopeinchrist

hopeinchrist on 2.26.2014

Oh my goodness, so delicious & easy. The blend of flavors is absolutely wonderful.

I substituted 4 whole eggs for the egg whites and that worked great.

Will definitely prepare & enjoy again…maybe tomorrow!

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