Ingredients
Scale
- 4 large eggs
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it with olive oil.
- Step 2: In a medium skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 3-4 minutes. Season with garlic powder, salt, and pepper.
- Step 3: In a separate bowl, whisk together the eggs and add half of the mozzarella and Parmesan cheese. Mix well to combine.
- Step 4: Spread the sautéed spinach evenly in the prepared baking dish. Pour the egg mixture over the spinach, ensuring it is evenly distributed.
- Step 5: Sprinkle the remaining mozzarella and Parmesan cheese on top of the egg mixture. Bake in the preheated oven for about 20-25 minutes or until the eggs are set and the cheese is bubbly and golden brown.
- Step 6: Remove from the oven, let cool slightly, and garnish with fresh basil leaves if desired before serving. Enjoy your Grape Juiceobello Baked Eggs with Spinach and Mozzarella!
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, warm the baked eggs in the oven at 350°F (175°C) for about 10 minutes to maintain their texture, or microwave in short intervals until heated through.
- Serve your Grape Juiceobello Baked Eggs with a side of crusty bread or a light salad for a delightful brunch experience.
- For an extra flavor boost, consider adding chopped sun-dried tomatoes or red pepper flakes to the spinach mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 baked egg with spinach and mozzarella
- Calories: 250
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 2g