Cheesy Baked Eggs with Spinach and Garlic Brown Butter Breadcrumbs

Eggs just got a little more incredible and a whole lot more edible. Don’t take my word for it though.CBEggsYou need to make this meal for yourself – like – yesterday. Seriously, there should be nothing stopping you. Cheesy Baked Eggs with Spinach and Garlic Brown Butter Breadcrumbs work for breakfast, lunch or dinner. I bet this would make a pretty good midnight snack too. Mental note…made.

So, how exactly did I take something ordinary like an egg (yawn) and up the ante? It could be the addition of some melty muenster cheese…or the heavy handed sprinkling of garlic brown butter breadcrumbs…or both those things in tandem.

I ate this for dinner last night…and for breakfast this morning…and I bought more ingredients at the  store today so I can make it again…asap. I am officially obsessed with these eggs and I don’t care who knows it. This is a shout it from the rooftops, jump up and down on Oprah’s couch kind of love.


This recipe comes to us from the brilliant Miss Jessica from How Sweet It Is. If that name and blog sound familiar, it’s because I borrow and write about her recipes like they’re goin’ outta style. Hearty Chicken Chili? Mmm hmm…inspired by her. Brown Butter Oatmeal Chunk Cookies? That’s all Jessica. How about Loaded Apple Cider Oatmeal Muffins? Guess who.

If I made money off this blog, Jessica would get a cut.

I think I have a foodie girl crush.


Although every meal I make from her site is out of this world, this one’s got to be my favorite so far. She posted it a couple months ago and I am kicking myself for not trying it sooner, but I plan on making up for lost time in a major way.

With minimal prep work and just a little bit of hurry up and wait, you too, can enjoy these eggs. Start by lightly coating a baking dish with cooking spray and laying down a layer of delicious and nutritious spinach. Keep in mind those leaves will wilt as they bake, so be sure not to skimp.


Then, sprinkle on half of the cheese and gently add the eggs, making sure they find a home nestled in a spinach leaf. Jessica’s recipe called for fontina cheese, but I opted for muenster because it’s suuuuuper creamy and melts like a dream. I swear – it’s almost buttery – and there ain’t nothin’ wrong with that.


A pinch of salt and pepper, plus what’s left of the cheese tops it all off before being baked in a hot, hot oven. Everything will need to cook for twenty minutes or so, which means you’ll need something to do to pass the time. I’ve got the perfect project for ya!

Brown a bit of butter in a small pan by melting it over medium heat and whisking/watching it until little brown bits appear. Once you see those suckers, turn the burner off and whisk in a minced clove of garlic and then some crispy, crunchy panko breadcrumbs. If you don’t indulge on these butter soaked crumbs straight from the pan, you’ll have something to top your cheesy baked eggs with. Self control is key.


Awww yeah and uh huh – I want all of dat . Please picture the smooth talking Fresh Prince of Bel Air saying that last sentence. Will Smith never had a better role, in my humble opinion.

Cheesy Baked Eggs with Spinach
and Garlic Brown Butter Breadcrumbs

Adapted from How Sweet It Is

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20-25 minutes

6 ounces fresh spinach
8 ounces muenster cheese, freshly grated
8 large eggs
2-3 tablespoons 1% milk
1/2 teaspoon pepper
1/4 teaspoon salt, optional
2 tablespoons butter
1 garlic clove, minced or pressed
1/3-1/2 cup seasoned panko bread crumbs
chopped fresh herbs for topping
1 loaf of ciabatta or English Muffin Bread, toasted and buttered


Preheat oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.

Take fresh spinach and layer it evenly in the baking dish. Add about 1/2 of the grated cheese, then randomly place the eggs over top. I found it best to crack them in a dish first then gently place them on the spinach. If they fall through the cracks, no big deal! Cover the eggs with the salt and pepper, then drizzle the milk over top and sprinkle on the remaining cheese. Place in the oven and bake for 20-25 minutes, checking the eggs in the last few minutes to see how done they are. If you want the yolks completely cooked through, you may need an additional 5-10 minutes. Keep an eye on them! You can broil your eggs on high (with the rack in the center of the oven) just to bubble the cheese, but beware that this does cook the yolks a bit more.

While the eggs are baking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and stir well to coat and combine.

Once eggs are finished, remove from the oven and cover with breadcrumbs and fresh herbs. Serve immediately with toast and butter!


Your final task is to toast and butter up some bread – you can either serve your slices nice and neatly alongside your baked eggs or make a beautiful mess by eating your eggs (like a boss) right off the toast.


Oh, you know which route I chose to take. The road less traveled is a delicious one where utensils are optional and eggs are always this awesome.


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6 thoughts on “Cheesy Baked Eggs with Spinach and Garlic Brown Butter Breadcrumbs

  1. cleaneatingveggiegirl February 18, 2013 at 10:07 am Reply

    You can pretty much guarantee that I am going to be tempted by any recipe that involves eggs, cheese, and veggies. This looks SO good! I love the addition of the browned bread crumbs, too!

    • Brie February 18, 2013 at 10:19 am Reply

      This might be my new favorite meal – so glad it’s appetizing to others! I know it looks a bit “rustic” in pictures, but its deliciousness cannot be denied 🙂

  2. February 20, 2013 at 9:50 am Reply

    These eggs look ridiculously good!!

    • Brie February 20, 2013 at 10:19 am Reply

      Thank you! Confession: made them (again) for dinner last night and I’m looking forward to leftovers with a fiery desire 🙂

  3. April July 28, 2013 at 5:37 pm Reply

    HI Brie, just discovered your blog and I love it! Do you think I can use frozen spinach for this recipe?

    • Brie July 29, 2013 at 3:32 pm Reply

      Hey April –

      Thanks so much for swinging by – as I’m sure you’ve already noticed, I’ve been slacking BIG time lately, but I’m planning a blogging come back.

      Good question on the spinach – in this instance, fresh is best and I find the heartier spinach beats out baby as far as texture is concerned.

      Perhaps save the frozen stuff for spinach and artichoke dip or something equally delish!?

      Hope this helps!
      Brie 🙂

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