Baked Eggs with Ham and Spinach

Preparation:  5 min. Cooking: 15 min. Total: 20 min.
Recipe photo
  • 1 package (10 oz) frozen chopped spinach , thawed
  • 1/2 Lb cooked ham , sliced
  • 4 Fl Oz evaporated skim milk
  • 1/4 tsp nutmeg , grated
  • 8 eggs
  • 1 Cup shredded Swiss cheese
  • 4 slice pumpernickel rye bread , toasted
Preheat oven to 325 ℉. Place spinach in a sieve and press to squeeze out as much water as possible. Place ham in bottom of 4 whole lightly buttered shallow ramekins or individual gratin dishes. Spread spinach over ham. Drizzle each dish with 1 whole Tbsp evaporated skim milk milk. Season with nutmeg and salt and pepper to taste. Carefully break 2 whole eggs into each dish. Drizzle with remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites are just set and cheese is melted. Serve over toast.
Calories
550 Cal
Fat
33 g
Carbs
23 g
Protein
40 g
Fiber
3.8 g
Sugar
6.6 g
Cholesterol
490 mg
Sodium
1300 mg


Nutrients

Fiber     3.8 g
Fat     33 g
Sugar     6.6 g
Carbs     23 g
Protein     40 g
Calories     550 Cal

Fats

Fat, Poly     4.4 g
Fat, Mono     13 g
Fat, Sat     13 g
Fat, Trans     0.7 g
Fat, Percent     54 %

Vitamins

Vitamin, K     300 mcg     250 %
Vitamin, A     7600 IU     250 %
Vitamin, B12     2.3 mcg     95 %
Niacin     3.8 mg     23 %
Riboflavin     1 mg     78 %
Vitamin, C     1.8 mg     2 %
Vitamin, D     79 IU     13 %
Vitamin, B6     0.5 mg     32 %
Vitamin, E     3.7 mg     25 %
Panto, Acid     2 mg     40 %
Choline     310 mg     56 %
Thiamin     0.6 mg     47 %

Minerals

Calcium     500 mcg     50 %
Phosphorus     620 mg     88 %
Magnesium     100 mg     25 %
Copper     0.3 mcg     27 %
Fluoride     20 mcg     500 %
Zinc     4.7 mg     42 %
Cholesterol     490 mg     1.6 %
Sodium     1300 mg     89 %
Selenium     55 mcg     100 %
Manganese     0.8 mg     11 %
Potassium     680 mg     14 %
Iron     3.9 mg     49 %