Mushroom Spinach Baked Eggs 1.jpg

Mushroom & Spinach Baked Eggs

There’s something about eating a leisurely breakfast during the holidays that makes me smile. And this Mushroom & Spinach Baked Eggs recipe will do be sure to do the trick for you.

5 from 1 vote
Mushroom Spinach Baked Eggs.jpg
Print Recipe

Mushroom & Spinach Baked Eggs

Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 249kcal


  • 2 tablespoons extra-virgin olive oil or coconut oil
  • pounds button mushrooms sliced
  • 1 medium red onion diced
  • 6-7 cups fresh spinach roughly chopped
  • ¼ cup fresh rosemary finely chopped
  • 1 teaspoon kosher or fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 8 large eggs


  • Preheat the oven to 350ºF.
  • Heat the oil in a large cast iron skillet over medium heat. Add the mushrooms and onions and sauté until the onions have softened, about 3 minutes. Add the spinach, rosemary, salt, and pepper and continue to cook until the spinach is wilted, another 2-3 minutes.
  • Crack each egg into the skillet, arranging so they are evenly spaced across the mushroom mixture. Transfer the skillet to the oven and bake for 15-20 minutes until the egg whites have set. Serve warm


Nutrition Facts
Mushroom & Spinach Baked Eggs
Amount Per Serving
Calories 249 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Cholesterol 327mg109%
Sodium 752mg31%
Potassium 964mg28%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 18g36%
Vitamin A 4745IU95%
Vitamin C 18.6mg23%
Calcium 111mg11%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Alyssa Rimmer Baked Dairy Free Eggs Holiday Magazine Spinach
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