This breakfast bake has a little bit of everything and a whole lot of flavor. A creamy cashew cream sauce binds the spinach and bacon in a blissful harmony and is topped with baked eggs that ooze with perfection. This wholesome Creamed Spinach Egg Bake is everything you want and more, you will fall in love with each and every bite.
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This is a simple, cozy recipe with warm flavors. Skillet egg bakes are one of my favorite types of brunch dishes to make, simply because clean up is a breeze. All of the ingredients go in one skillet and once baked, it’s ready to go. Traditional creamed spinach is cooked with heavy cream but I opted for a healthier option using a homemade cashew cream. The creamy spinach, savory bacon and oozing egg create a perfect bite that is melt in your mouth good.
Creamed Spinach Egg Bake Ingredients
This cozy, creamy breakfast casserole requires a handful of fresh, simple ingredients. You can make this recipe vegetarian by replacing bacon with smoked tempeh or eliminate it all-together. The caramelized onions create the majority of the flavor in this casserole and add some sweetness to the dish.
- spinach
- yellow onion
- garlic
- smoked bacon – you can substitute bacon with Italian sausage, mushrooms or smoked tempeh for vegetarians.
- cashew cream – see below.
- ground nutmeg
- eggs
- salt and pepper
- Parmesan cheese
Cashew Cream
- raw cashews
- water
- salt
Here’s what else you’ll need:
- large skillet
- strainer
- tongs
- cast iron skillet (if you don’t have one, you can use a large skillet and transfer to a 9-inch x 13-inch baking pan when you’re ready to bake)
- cutting board and knife
- slotted spoon
- stirring spoon
- blender or food processor
- measuring cups and spoons
How to Make Creamed Spinach Egg Bake
The most important step in this recipe is blanching the spinach prior to adding it to the casserole. This will help to remove excess liquid from cooking out of the spinach while it bakes.
- Blanch the spinach in boiling water then drain. Squeeze out the liquid from the spinach, then roughly chop.
- Cook the bacon in a cast iron skillet until crisp. Remove using a slotted spoon.
- Cook the onion in the bacon fat until softened. Add the garlic, chopped spinach and cooked bacon and mix well.
- Pour the cashew cream into the skillet. Season with salt, pepper and nutmeg. Create 7 small craters in the creamed spinach mixture for the eggs. Grate Parmesan cheese over the top of the eggs then bake until whites are firm and yolks still runny. Serve with additional Parmesan cheese and fresh cracked black pepper.
More Savory Breakfast Recipes
- Pancake Tacos
- Flatbread Breakfast Pizzas
- Spaghetti Frittata with Gruyère Béchamel
- Bitchin’ Biscuits and Gravy
View all savory breakfast recipes here
Please let me know how your Creamed Spinach Egg Bake turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
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Creamed Spinach Egg Bake
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
This breakfast bake has a little bit of everything and a whole lot of flavor. A creamy cashew cream sauce binds the spinach and bacon in a blissful harmony and is topped with baked eggs that ooze with perfection. This wholesome Creamed Spinach Egg Bake is everything you want and more, you will fall in love with each and every bite.
Ingredients
- 1 cup raw cashews, soaked in hot water for at least 1 hour then drained
- 1/2 cup water, plus more as needed
- pinch of salt
- 2 lbs fresh spinach
- 1/2 lb smoked bacon, diced
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1/4 tsp ground nutmeg
- 7 large eggs
- salt and pepper to taste
- Parmesan cheese, freshly grated
Instructions
- Combine cashews, water and salt in a blender or food processor until smooth and creamy. Set aside.
- Preheat oven to 450°F. Fill a cast-iron skillet (or large, deep skillet) with about half an inch full of water and bring to a boil. Add the spinach to the pan, using tongs to move the spinach around as it wilts. Leave the spinach to cook for only 1 minute, then drain in a colander and immediately rinse with cold water. Use your hands to squeeze out as much liquid as possible from the spinach, then transfer to a cutting board and roughly chop. Set aside.
- To the same cast-iron skillet over medium high heat (if you do not have one, use a large skillet then transfer to an oven-safe baking dish), add the bacon and cook until brown and crisp, about 3 minutes. Remove using a slotted spoon onto a paper towel-lined plate.
- Cook the onion in the bacon fat until softened, about 5 minutes. Add the garlic and sauté for another 2 minutes. Finally, add the chopped spinach and cooked bacon and cook for 2 more minutes.
- Remove the skillet from the heat and mix in 1 cup of the prepared cashew cream sauce. Season with salt, pepper and nutmeg. Using a small spoon, create 7 small craters in the creamed spinach mixture, making sure that an egg will fit. Depending on the size of you skillet or baking dish, you can add more or less eggs. Grate Parmesan cheese over the top of the eggs then carefully transfer the skillet or baking dish to the oven and bake for 10 minutes or more, checking on the eggs to see whether the whites are firm and yolks still runny. Serve with additional Parmesan cheese and fresh cracked black pepper. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop + oven
Nutrition
- Calories: 603
- Sugar: 14g
- Sodium: 988mg
- Fat: 45g
- Saturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 260mg
