Breakfast Egg, Cheese and Spinach Ramekins

Individual Servings to Reheat as Needed

I dropped a carton of eggs when coming into the house from the grocery store, and cracked eight of the dozen eggs.

I had to quickly decide whether I was going to use them or toss them.

So, I made breakfast ramekins of frozen spinach and Muenster cheese.

But they would have also worked well with sauteed mushrooms or any other vegetable you might enjoy for breakfast with your eggs.  Bacon or pancetta would also be a nice addition.

Breakfast Egg, Cheese and Spinach Ramekins

Makes 6 Ramekins

16 ounce bag of frozen spinach, defrosted and squeezed dry
8 eggs
1/4 to 1/3 cup half and half
1/8 t. freshly grated nutmeg
3 slices (2 ounces) muenster cheese -- 1/2 slice per ramekin
2-3 T. dried onion flakes or fresh minced onion
salt and pepper
Parmesan cheese for the top
butter for greasing the ramekins

Preheat the oven to 350 degrees.

Defrost spinach in microwave, and place in a colander or sieve and press/squeeze until all or most of the liquid is removed.

Grease the ramekins.

Divide the spinach evenly into the 6 ramekins.

Salt the spinach.

In a 2 cup measuring cup, add all of the eggs, then fill the measuring cup up to the 2 cup line with half and half, i.e., you want 2 cups in total.  Grate in 1/8 teaspoon of nutmeg.  Add salt and pepper then whisk the mixture together until well-combined.

Sprinkle the spinach with the dried onion flakes (or minced onion).

Pour half of the liquid evenly into the 6 ramekins.  Place the 1/2 slice of cheese on the top.  Pour over the remaining liquid evenly into the 6 ramekins.

Sprinkle Parmesan cheese on top.

Place them on a baking rack.

Bake until puffy and golden, about 25 minutes, but start checking at 20 minutes.

Let them cool.  Cover tightly with plastic wrap and refrigerate.

For breakfast, reheat them in the microwave:  1 minute for just warmed through; 1 minute 20 seconds for very hot and melted cheese.

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