Baked Eggs with Sun Dried Tomatoes and Spinach
By: Leah Rodrigues
Published: October 25, 2011

Baked eggs is an easy breakfast that can be put together with just about anything in the fridge.  The formula is simple, a little cheese, a little liquid (milk, egg whites, half and half etc..) and some veggies and/or protein.  One of my favorite combinations is spinach and sun dried tomatoes but you can use whatever flavors you like.  You can get all the ingredients prepped the night before and in the morning crack the eggs and pop them in the oven.  Serve with your morning coffee and a piece of toast.
Baked Eggs with Sun Dried Tomatoes and Spinach
Ingredients:



2 large eggs
2 large egg whites
2 tablespoons sun dried tomato, finely chopped
2 tablespoons onion , finely chopped
1 teaspoon thyme, minced
1/2 cup quark (a creamy cheese that can be found in your grocery dairy section)
2 tablespoons parmesan cheese , shredded
8 smalls spinach or asparagus
 
Directions:
 








Preheat oven to 375.


   
Steam asparagus until tender.


   
Whip eggs with quark, thyme and salt and pepper to your taste.


   
Heat non-stick skillet over medium heat and spray with cooking spray. Saute onion and tomato for 4 minutes until onion is translucent.


   
Spray small baking dish with cooking spray and add onion and tomato. Add eggs. Top with spinach or asparagus and parmesan cheese.


   
Bake for 10 - 15 minutes until egg is set.

Preheat oven to 375.


     
Steam asparagus until tender.


     
Whip eggs with quark, thyme and salt and pepper to your taste.


     
Heat non-stick skillet over medium heat and spray with cooking spray. Saute onion and tomato for 4 minutes until onion is translucent.


     
Spray small baking dish with cooking spray and add onion and tomato. Add eggs. Top with spinach or asparagus and parmesan cheese.


     
Bake for 10 - 15 minutes until egg is set.