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Creamy Baked Eggs with Spinach and Mushrooms
"These creamy gluten-free baked eggs make a quick and easy breakfast that’s delicious and healthy! If you’d like to add some more protein, it’s very easy to incorporate meat into the individual ramekin."
Preparation Time5 min
Cooking Time15 min
- 1 tablespoon butter
- 1 cup spinach, divided
- 2 eggs, divided
- 2 tablespoons parmesan cheese, divided
- 1 cup heavy cream, divided
- A dash of paprika and dried tarragon (optional)
Preheat the oven to 325°F.
Melt the butter in a small skillet over medium heat. Cook spinach and mushroom together until tender. Add a pinch of salt to taste.
Divide the vegetable mix into two portions and place at the bottom of 2 8-oz ramekins. Then crack 1 egg inside each ramekins. Be careful not to break the yolks.
Sprinkle parmesan cheese on top, and then salt and pepper.
Pour two tablespoons of cream over the egg mixture in each ramekin. Add a dash of paprika and dried tarragon if using.
Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking. (Eggs are well done in 20 minutes.)
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