2 Ways to Enjoy Baked Eggs

Breakfast.  I loathe it.  I really don’t like eating before 11 AM.  I have good reasons for this.

First of all, I have to be at work by 8.  I also have to get 2 little girls ready for daycare and we all have to be out the door before 7 each day.  So, eating is not high up on the priority list for me.  Time is of the essence during our morning routine.

Also, I have been taking a medication for my thyroid for over 10 years now and one of the instructions that goes with the pill is that you can’t eat or drink anything except water for one hour after taking it.  Since it should be taken in the morning, I have to wait an hour for breakfast.  Well, by the time an hour has passed on most mornings, I’m already in the car.

Basically, I’ve trained myself to not eat in the morning.  Even on leisurely weekends, I usually don’t have my first bite until 11 or 12 at the earliest.  I have coffee for breakfast.  I know this isn’t a good habit though.  It’s probably causing me to overeat and slowing my metabolism.  I’m still living that 80/20 paleo life so I’m trying to keep breakfast high-protein and real food only.  No on-the-go muffins over here.  No toaster waffles or cold cereal.  I basically eat eggs everyday.

I don’t even really like eggs.  I was never a huge fan and when I was pregnant with my first child, they were a major aversion for me.  So for me to eat eggs, you know it has to be on point.  I love baked eggs because I can throw the dish in the oven and do other things, like dress my girls, while it cooks.  Usually, I prep the part that needs cooking on the stove the night before, cover it, and put it in the fridge.  The next morning, I can just crack 1 or 2 eggs over it, add salt and pepper or whatever, and bake it.  Baked eggs to the rescue! (Disclaimer: I’m not truly paleo.  I eat dairy and other stuff that would make strict paleos shame me.  But I’m really avoiding grains.  Feel free to leave out whatever you please.)

Cheesy Baked Eggs over Kale

  • 2 cups raw kale, trimmed and cut into bite-size pieces (I buy from Trader Joe’s so this part is already done for me)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 tsp balsamic vinegar
  • sea salt and freshly ground black pepper
  • New Zealand grass-fed cheddar cheese (TRY IT if you’ve never had it. PLEASE.)
  • 1 Tbsp chives, finely chopped
  • chipotle olive oil <— click this link. It will change your culinary life
  • regular extra virgin olive oil
  • 2 eggs (or 1 if you’re not that hungry)
  1. Preheat your oven to 375 degrees F.
  2. In a skillet over medium to medium-high heat, add enough regular olive oil to coat the bottom of the pan.  Add the kale, then the shallot and garlic.  Sprinkle with salt and pepper.  Saute, stirring or tossing often, until kale is tender and shallots are becoming translucent.
  3. Turn off the heat and add the balsamic vinegar.  Toss to coat.  Place into a ramekin and GENTLY drizzle chipotle olive oil over it.
  4. Crack 1 or 2 eggs over it.  Sprinkle with salt and pepper.  Grate cheese to your liking over the top.  Place the ramekin on a sheet pan and bake until it’s to your liking.  If you like your eggs a little runny, 10-15 minutes should do it.  If you like your eggs well done, bake for 15-20 minutes.  Sprinkle with chives.  Be careful! It’s hot!


Baby Spinach Tomato-Basil Baked Eggs

This might be my new favorite breakfast.  If you have leftover ground beef or sausage, please use it in this recipe.  So yummy.

  • like half a bag of raw baby spinach (you need about 1/2 cup cooked spinach…why does spinach cook down so much?!)
  • 2-3 cloves garlic, minced
  • extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 1-2 Tbsp marinara sauce (I used the tomato-basil from Trader Joe’s)
  • 1 Tbsp whole-milk ricotta (optional)
  • Parmesan cheese
  • 1 or 2 eggs, depending on how hungry you are
  • 1/4 cup cooked ground beef or sausage (optional)
  1. Preheat your oven to 375 degrees F.
  2. Over medium heat, coat the bottom of a skillet with olive oil.  Add spinach and garlic.  Sprinkle with salt and pepper.  Cook, tossing often, until spinach is wilted and garlic is fragrant.
  3. Add marinara sauce.  Cook until the sauce is warmed through.  Place mixture into a ramekin.  Add the ricotta and meat, if you’re using them, and mix.  Crack the eggs over the top, sprinkle with Parmesan cheese and black pepper. If you like your eggs a little runny, 10-15 minutes should do it.  If you like your eggs well done, bake for 15-20 minutes.

PhotoGrid_1392511727676Check out my Paleo board on Pinterest!

5 thoughts on “2 Ways to Enjoy Baked Eggs

  1. I love eggs, but I recently eliminated eggs, dairy, and grains. I had been gluten free for over six months when I started having cross reactivity issues. Out of everything that I recently eliminated I miss eggs the most and those eggs look so yummy.

    • Aw man! Eggs are my key morning protein even though I don’t really care for them. I don’t eat a ton of eggs and I’ll be sure to post some egg and dairy free recipes soon

  2. Those look yummy! I eat a variation of this for any meal- veggies either sauteed, roasted or steamed, tossed in olive oil as needed and then either a poached or fried in coconut oil egg on top. Love that soft yolk covering all my veggies! I haven’t tried baking eggs before (although I’ve been meaning to try oven baked rather than boiled eggs for a while)… so these are going on my ‘try it’ list. Thanks!

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