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  • DISH TYPE
    Breakfast
  • SERVINGS
    6
  • PREP TIME
    10 minutes
  • COOK TIME
    25 minutes
  • OCCASIONS
    Everyday

Ingredients

  • 6 slices square-shaped whole wheat bread
  • 6 teaspoons butter or olive oil
  • 36 baby spinach leaves (stems removed)
  • 6 tablespoons shredded Parmesan cheese
  • 6 medium or large eggs
  • Freshly cracked black pepper
  • Marinara sauce or salsa (for serving)

Baked Eggs Florentine

This easy recipe is eggs and toast all in one, with some healthy greens too!

Cooking Directions

  • 1
    Preheat oven to 375°F. Use a non-stick coated 6 or 12-cup muffin pan.
  • 2
    Spread bread with butter, or brush with olive oil. With buttered side against the inside of the Circulon Chocolate Muffin 12-Cup pan, press and tuck each slice firmly into cups. Crust edges will extend above cup.
  • 3
    Overlap 6 spinach leaves around the bread cup. Add 1/2 tablespoon Parmesan. Crack an egg over the cheese. Sprinkle with another 1/2 tablespoon Parmesan and a generous grind of black pepper.
  • 4
    Bake 20-25 minutes until eggs are just set or desired doneness. Remove from pan with a silicon spatula. Serve warm or room temperature with marinara sauce or salsa if desired.