Ingredients for Spanakopita Breakfast Eggs
- Butter
- Green Onions
- Baby Spinach
- 4 large eggs
- Dill Weed
- 1/4 teaspoon black pepper (plus a pinch for eggs)
- Neufchatel Cheese
- 1/2 cup crumbled feta cheese
- Fresh Chives
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How to Make Spanakopita Breakfast Eggs
- Preheat oven to 375°F (190°C).
- Sauté 1 cup chopped onion in 1 tablespoon olive oil until softened.
- Add 10 ounces fresh spinach (or 1 (10-ounce) package frozen, thawed and squeezed dry) and cook until wilted, about 3-5 minutes.
- Stir in 1/2 cup crumbled feta cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Grease a small oven-safe skillet (approximately 8 inches).
- Whisk 4 large eggs with a splash of milk or cream and a pinch of salt and pepper.
- Pour egg mixture into the prepared skillet.
- Top evenly with the spinach and feta mixture.
- Bake for 10-12 minutes, or until eggs are set and the filling is heated through.
- Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
8g
Fat
54g
Carbs
1g
