Breakfast · Gluten Free · Vegetarian

Perfect for Brunch – Baked Eggs

This recipe is totally perfect for brunch- especially if you’re having people round and want to make it easy for yourself, while also looking like a badass. Gluten free if you use GF bread or skip the bread.

Perfect for Brunch - Baked Eggs

  • Servings: 6
  • Difficulty: easy
  • Print

oil spray

2 bell peppers (any colour)

1 red onion

3 roma tomatoes

two cups spinach

8oz sliced mushrooms

6 cloves of garlic

2 jalapenos (be careful with the seeds if you aren’t a fan of spicy)

2 tbsp dried oregano

2 tbsp dried basil

1 tbsp dried parsley

salt and pepper

1 cup light ricotta cheese

6 eggs

1 and half cups of light cheddar

toast for serving (optional)

  1. Spray the oil in a large pan and heat it up. Add bell peppers and the onion to soften. This should take about 8-10 mins.
  2. Next add the tomatoes, mushrooms, garlic, jalapeno, oregano, basil, parsley and salt and pepper. Cook all that goodness until all the veggies are soft and there’s not a whole lot of liquid left in the pan. About 25 mins. Add the spinach right at the last moment.
  3. Preheat the oven to 400F.
  4. Put the veggie mix in a lasagna size glass dish. Make 6 little holes evenly spaced in the veggie mix. Dollop some ricotta in each hole and then crack the eggs on top.
  5. Sprinkle the cheese all around the eggs (it’s okay if a bit goes on the eggs though!)
  6. Pop the dish in the oven for about 18-20 minutes (check on it from about 15 mins). You’re looking for the cheese to be melted, the whites of the eggs set with the yolks still runny.
  7. Let cool for a few minutes when it’s out of the oven as this helps the mixture to stay together better when you dish it out.
  8. Serve on hot buttered toast if you like or a healthy side dish of your choice!

All done! Prepare for the compliments!




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