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Simple Baked Eggs with Spinach and Salsa

  • Author: Sara Haas


Love eggs for breakfast? Then you’ll love this dish! Simple Baked Eggs with Spinach and Salsa are easy to make and easy to enjoy!


  • 1/2 cup chopped baby spinach or baby kale
  • 2 tablespoons prepared salsa
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon shredded sharp cheddar cheese
  • kosher salt, to taste
  • 1/8 teaspoon black pepper
  • 1 tablespoon cilantro, chopped, if desired
  • 2 crumbled tortilla chips, if desired


  1. Preheat the oven to 375’F and coat a ramekin or small baking dish with non-fat cooking spray. Place the greens in the bottom of the ramekin and spoon salsa on top. Crack the egg on top of the salsa then drizzle with 1 tablespoon low-fat milk. Season with salt and pepper and top with cheese. Bake until whites are set and yolks are just firm around the edges, about 12-15 minutes. Top with cilantro and crumbled tortilla chips, if desired.
  2. Serve with whole wheat toast and fruit.
  3. Note: Fresh pico de gallo can be used in place of salsa.


  • Serving Size: 1
  • Calories: 139
  • Sugar: 2
  • Sodium: 484
  • Fat: 8
  • Saturated Fat: 3
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 10
  • Cholesterol: 195

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