We all need a little breakfast inspiration so hopefully this post will not only add another recipe to your breakfast collection, but also help you get out of bed in the morning.
Psh, who am I kidding. I’m still in bed writing this.
This was the aftermath of trying to figure out what to do with the abundance of leftover spinach and kale I had screaming to be used in the fridge. It’s easy, fast, healthy, and delicious – what more can you ask for?
All this really requires is a big bowl of leafy greens, some aromatic vegetables, seasonings, eggs, cheese, and a couple minutes of patience.
I cooked up the onions and garlic until they were golden and aromatic before tossing in bunches of my kale and spinach. Get creative here and use whatever you have on hand like some mushrooms, asparagus, brussels sprouts, leeks, or even POTATOES.
Before throwing it in the oven I topped it off with a cracked egg and goat cheese crumbles. Goat cheese is the key to my heart. You can use feta, Parmesan, smoked gouda, or whatever your little heart desires! I baked mine until the cheese was slightly melted and the egg whites were firm. I would have topped mine off with a poach egg, but then I remembered I don’t know how to poach an egg.. In fact, I can’t even flip an omelet without making a mess. Let’s talk about that another time.
Enjoy!
Ps: above was a breakfast green bake but with red onions, feta cheese, and brussels sprouts!
- 2 cups baby kale leaves
- 2 cups baby spinach
- 1/4 cup diced onion
- 1 garlic clove - minced
- 2-4 eggs
- Goat cheese crumbles as needed
- 2 T. olive oil
- 1/2 t. paprika or seasoning of choice
- kosher salt and pepper as needed
- Optional: brussels sprouts, chopped asparagus, cheese of choice, mushrooms, potatoes, etc.
- Preheat the oven to 350 degrees.
- Heat the olive oil in a saute pan over medium heat. We're trying to be healthy here, but you can add a little butter too.
- Add the onions and saute until translucent, about 3-5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Season with salt, pepper, and paprika. If using, this is a good time to add any vegetables.
- Add the greens in batches and cook until wilted. Season just a tee bit more.
- Transfer to a small casserole dish and crack over how ever many eggs you'd like. To play it safe, crack the eggs in a bowl first to prevent egg shells.
- Sprinkle goat cheese crumbles evenly and bake for 10-12 minutes until the egg whites are firm.
- Serve with crusty bread and top with slivered red onions, if desired. Enjoy!
Baked eggs are the way to my heart! This looks fantastic and just my kinda breakfast, Delish!
SAME! Thanks!
That egg on top really makes the difference! Great recipe, thanks for sharing
Yep! Definitely making this for breakfast tomorrow.. what a healthy & delicious way to start the day.
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“I would have topped mine off with a poached egg, but then I remembered I don’t know how to poach an egg..” – LOL… love this statement! I was secretly happy that the only egg-cooking involved in this recipe requires cracking an egg and sticking the whole thing in the oven. Easy!! (And it looks amaaaaazing).
Lol! Thank you Alexandra!
The only way to poach an egg is using a very fresh egg, otherwise you have to muck around with vinegar or swirling or all sorts of odd things. Very fresh means up to four days then no good, a bit like don’t hard boil a fresh egg or you can’t peel it properly. Hope this helps. Very easy with fresh. Am cooking this as I type. Thanks
Look at that BEAUTY. I just want to dip my fork into that yolk and watch it ooooooooze on the greens. This is so delicious but also super nutritious! Another great addition would be sweet potatoes–adds a great color and flavor to the dish!
Sweet potatoes yessssss. Totally trying.