Let’s be honest, mornings can be chaotic, and finding a breakfast that is both healthy and satisfying isn’t always easy. That’s exactly why this skillet recipe has become my absolute go-to during busy weeks. These Paleo Baked Eggs With Vegetables are not only packed with protein and fresh greens, but they also come together in one pan for minimal cleanup—making it the perfect fuel to power through your day without the fuss.
Ingredients
- 2 tbsp (30ml) oil or cooking fat of choice
- 2 cups (6 oz / 170g) chopped button mushrooms
- 1 small onion (approx. 4 oz / 115g), peeled and chopped
- 5 cups (5 oz / 140g) fresh spinach, washed
- One 14.5 oz (411g) can crushed or diced tomatoes, drained (approx. 2 cups)
- 0.125 tsp crushed red pepper flakes (small pinch)
- 6 large eggs
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the 2 tbsp (30ml) of oil over medium heat in a large skillet that is already hot.
- Stir in the 2 cups (6 oz / 170g) of mushrooms and the chopped onion, then cook until the onions are translucent, about 6 minutes.
- Stir in the 5 cups (5 oz / 140g) of spinach and cook until it is bright green and barely wilted.
- Add the 14.5 oz (411g) can of drained tomatoes and the 0.125 tsp of red pepper flakes, stirring well to combine all the ingredients.
- When the tomato-spinach mixture is heated through, create small indentations in the mixture with the back of a spoon to hold the eggs.
- Carefully crack one egg into each of the holes, cover the skillet with a lid, and cook for about 5 minutes, or until the eggs achieve your desired doneness.
- Remove the baked eggs from the heat and let the dish rest for about 3 to 4 minutes before serving, then season with salt and pepper to taste.
Nutritional Information
- Calories: 295 kcal
- Carbohydrates: 12g
- Protein: 15g
- Fat: 21g
- Saturated Fat: 5g
- Fiber: 4g
- Sugar: 5g
Pro Tips for Success
- Use the Right Skillet: For the best heat distribution, use a cast-iron skillet. It holds heat exceptionally well, ensuring the vegetables caramelize rather than steam, and it helps the whites set evenly without burning the bottom.
- Drain the Tomatoes Thoroughly: To avoid a watery sauce that prevents the eggs from setting properly, make sure to drain the liquid from your canned tomatoes completely. If the mixture looks too loose in the pan, let it simmer for an extra minute to reduce before adding the eggs.
- Watch for “Carry-Over” Cooking: Remember that the eggs will continue to cook in the hot skillet even after you pull it off the burner. Remove the pan when the whites are just set but the yolks are still slightly runnier than you prefer; they will firm up perfectly during the 3-4 minute resting period.
- Room Temperature Eggs: If possible, take your eggs out of the fridge 10-15 minutes before cooking. Cold eggs dropped into a hot sauce can cook unevenly and may shock the sauce temperature, slowing down the process.
Frequently Asked Questions (FAQ)
Can I use frozen spinach instead of fresh for this recipe? Yes, you can substitute frozen spinach. However, frozen spinach holds a lot of water. You must thaw it completely and squeeze out as much excess liquid as possible before adding it to the skillet, otherwise, your baked eggs will turn out watery.
How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the portion in a small skillet with a splash of water, cover, and warm over low heat. You can also microwave it gently, though the texture of the eggs may become slightly rubbery.
Is this recipe suitable for a Keto or Whole30 diet? Absolutely. This Paleo Baked Eggs recipe is naturally low in carbohydrates, high in healthy fats and protein, and contains no dairy, grains, or added sugars, making it perfectly suitable for both Keto and Whole30 dietary protocols.
Can I make this dish ahead of time for meal prep? While this dish tastes best fresh, you can prep the vegetable base (the mushroom, onion, spinach, and tomato mixture) in advance. Store the cooked base in the fridge for up to 3 days. When ready to eat, reheat the vegetable mixture in a skillet until bubbling, then crack the fresh eggs in and finish cooking as directed.
I really hope you give this Paleo Baked Eggs With Vegetables recipe a try this week. It is the perfect proof that eating clean doesn’t mean sacrificing flavor or spending hours in the kitchen. Whether you’re whipping this up for a quick weekday breakfast or a lazy weekend brunch, it’s sure to become a staple in your healthy meal rotation. Don’t forget to leave a comment below and let me know how it turned out for you!
