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Egg Pots with Spinach and Tomatoes

This hearty 5-ingredient breakfast has plenty of protein and fiber to power you through the day. Treat yourself to this delicious, eggy recipe during the week or on the weekend.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
246 calories per serving


> 1 (6 oz) bag baby spinach
> 2 ripe tomatoes, chopped
> 3/4 cup fat-free half & half
> 6 large eggs
> 4 slices multigrain bread


Preheat oven to 375°F. Microwave the baby spinach according to package directions.
Between six 4-oz ramekins on a baking sheet, divide spinach and chopped tomatoes. Add 2 tbsp half & half to each ramekin.
Using a spoon, create a small nest in center of mixture. Crack 1 egg into each ramekin. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, about 20–25 min., rotating halfway through.
Meanwhile, toast the bread and slice into 1-inch-thick sticks. Serve egg pots warm with toast sticks for dipping.


If desired, spread Tuscan-style herb finishing butter on the toast.

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