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+ servings

Spinach and Tomato Baked Egg Cups

These eggs baked with spinach, tomatoes, and parmesan cheese are perfect for any morning!


  • 3 tablespoons butter
  • 1 clove garlic minced
  • 4 cups loosely packed spinach
  • 1 cup halved cherry or grape tomatoes
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper
  • 12 large eggs
  • 3 tablespoons Parmesan cheese
  • 1/2 teaspoon chopped parsely
  • 1/2 teaspoon chopped chives


  • Preheat oven to 375°F and lightly grease a regular muffin pan.
  • Melt butter in a skillet over medium low heat. Add garlic and cook 1-2 minutes until fragrant.
  • Add spinach and tomatoes to a large bowl and pour butter and garlic over the top. Add red pepper flakes, season with salt and pepper and toss.
  • Divide mixture among the muffin cups and bake 5-7 minutes until spinach is wilted and tomato skins have started to wrinkle and brown.
  • Crack an egg into each muffin cup. Combine Parmesan cheese, parsley and chives and sprinkle over the eggs.
  • Return muffin pan to the oven and bake for 12-15 minutes, or until the eggs are cooked to your preference.
  • Serve immediately.
  • You can also bake these eggs together in a 9x13-inch casserole dish.


Calories: 98kcal, Carbohydrates: 1g, Protein: 6g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 172mg, Sodium: 117mg, Potassium: 146mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1401IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.