Baked Eggs with Spinach and Tomatoes

By LRay

Carolyn O'Neil, The Slim Down South Cookbook, Oxmoor House, 2013, Southern Living

JANUARY 2014

Ingredients

• Vegetable cooking spray
• 6 tablespoons low-fat garlic-and-herb spreadable cheese (such as Rondelé)
• 48 fresh spinach leaves, torn
• 6 large eggs
• 12 tablespoons jarred pasta sauce
• 6 tablespoons half-and-half
• 3/4 teaspoon freshly ground pepper
• Toast

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°. Coat 6 (6- to 8-oz.) ramekins with vegetable cooking spray. Layer 1 Tbsp. spreadable cheese, 8 torn spinach leaves, 1 egg, 2 Tbsp. pasta sauce, 1 Tbsp. half-and-half, and 1/8 tsp. pepper in each ramekin. Place on a baking sheet. Bake 20 to 25 minutes or until cooked to desired firmness. Let stand 5 minutes. Serve with toast.