Spinach baked eggs topped with habanero cheddar, served over toasted ciabatta make the perfect brunch meal!!
This is my second year participating in #BrunchWeek, and just like last year I had so much fun choosing which dishes I would make to highlight our amazing sponsors and share with you all!
This particular recipe has been on my to-make list for a long time. And after making it and seeing how insanely easy it was to make, I was kicking myself for waiting so long! I mean, seriously, the prep work was so minimal and the end result was amazing. And then you throw in the hot habanero cheddar from Cabot cheese, and OMG.
Now, I won’t kid you – habanero peppers are hot, which means this cheese is, too. Delightfully so, if you enjoy spicy food. But if you don’t, you can use a cheese that is more up your alley. Cabot makes a slew of amazing cheeses, and I have tried most and loved them all!
I made this dish twice and used a different cheese each time, and J and I loved it both times. But that habanero cheddar definitely gave it a nice kick!
I also tried it once with brown butter bread crumbs, and that was a nice added crunch of flavor, too!
You see, we’ve been having our roof redone, after a recent wind storm blew quite a few of our shingles off. We decided to go with a metal roof since high winds are common for our house since we live up on a hill. And when roofers are at your house at 7 a.m. and hubby is out there helping, or heading to work, a quick and filling breakfast is just what we need. And this fits the bill perfectly.
Layer spinach in a baking dish and top with eggs, cream, and cheese, then bake. Toast some good bread and top with the spinach baked eggs and you have a great breakfast. Or if you are hosting a brunch, easy peasy and delicious!!
Be sure to check out this and other amazing recipes from today at the bottom of the post!!
Spinach Baked Eggs with Habanero Cheddar
- 6 oz fresh spinach
- 8 oz Cabot Hot Habanero Cheddar (or cheese of choice) , freshly grated
- 8 large eggs
- 2-3 Tbsp heavy cream
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 loaf of ciabatta or other nice crusty bread , toasted
- chopped parsley for topping, optional
- Preheat oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Cover bottom of baking dish evenly with spinach and sprinkle half the cheese on top. Crack the eggs randomly into the dish on top of the spinach and cheese. Sprinkle salt and pepper over eggs, then drizzle heavy cream over the top and finish with the remaining cheese. Bake for 20-25 minutes, depending on how done you like your eggs. If you want a runny yolk, cook for the lesser time. In fact, check them around 15 minutes and see if the whites are cooked through.
- Once the eggs are finished, remove from the oven and allow to cool for a couple of minutes before using a spatula to cut into squares. Place toasted bread pieces on plates and top with one or two of the egg squares. Top with parsley, if desired and serve immediately.
Adapted from How Sweet It Is
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner