Spinach Basil Baked Eggs

Eggs are the best start to the day – protein, rather than a plate of carbs, will keep you feeling fuller for much longer and stop you feeling like you want to snack mid-morning. Plus, eggs are packed with vitamins – containing vitamin D, E & B12. These Basil & Tomato Baked Eggs are also great because they additionally pack in some iron rich spinach and vitamin C rich tomatoes.

This is also a great breakfast if you are trying to eat well. They have only 175 calories per portion! Yes, you heard that right. And the sweetness from the basil makes them super tasty. I could eat them again right now.

A Quick Baked Egg Breakfast

If you are like me, and tend to be short on time in the morning then these are the perfect breakfast to assemble the night before. You can prep the lettuce, tomatoes and basil and pop in the bowl and cover with clingfilm. In the morning simply uncover and break in the eggs and then pop in the oven while you shower. I’m sure you can spare 5 minutes to improve your morning routine (ok, maybe 7 minutes if you include the washing up).

Basil Tomato Baked Eggs Recipe

I’ve made these basil & tomato baked eggs so many times but always on weekends, and it was last week when I got to thinking about why I don’t do better a better job of my mid-week breakfasts. I tend to be fairly organized (maybe 80% of the time) with meal prep and lunch,but as they say, breakfast is the most important meal of the day!

What are your staple breakfasts? Do you have any egg recipes that you tend to reach for? Check out some of my favourite:

Kale, Bacon & Egg Tostadas

Egg, Smoked Salmon & Avocado Boats

Avocado & Poached Egg Muffins

Products that work well for this recipe

Basil & Tomato Baked Eggs

Recipe by carolineCourse: BreakfastCuisine: EggsDifficulty: Easy


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Super healthy basil & tomato baked eggs – the best start to the day! Green, iron-rich spinach, topped with tasty tomatoes and freshly torn sweet basil. All topped with protein rich baked eggs. And under 200 calories!


  • 50g spinach

  • 4 picked basil leaves

  • 4 cherry tomatoes

  • 2 large eggs


  • Preheat the oven to 220C / 430F
  • Roughly chop the spinach and place in a bowl. Cover with boiling water and leave for a few minutes to slightly wilt.
  • Transfer the spinach to an ovenproof shallow bowl. Quarter the cherry tomatoes and dot around the sides of the bowl. Tear the basil and scatter over the spinach and tomato.
  • Carefully crack the eggs into a small cup and then tip over the top of the mixture.
  • Place in the middle of the oven for around 10 minutes – until the egg whites are firm but the yolk still runny. They will have solidified a little on the top but don’t be perturbed! Top with some freshly ground black pepper.

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