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  • Writer's pictureMy Low Fodmap Kitchen

Low FODMAP Baked Eggs with Spinach

Baked eggs are a yummy option to use up the last bits of sauces, herbs and cheese at the end of the week. I use whatever I have around that would be tasty with eggs.



MAKES: 5 servings

PREP TIME: 5 minutes

COOKING TIME: 18 - 22 minutes


- 5 large eggs

- 1/2 cup cooked, chopped spinach or creamed spinach

- 1 cup Low FODMAP pasta sauce (I used Rao’s Sensitive Marinara Sauce)

- 5 tablespoons grated cheese (I used Parmesan)

- Ground pepper

- Dried oregano or basil

- Non-stick cooking spray


1/ Preheat oven to 350 degrees. Spray inside of 5 ramekins with nonstick cooking spray and place them on a baking sheet.

2/ Combine spinach and pasta sauce in a small bowl. Spoon equal sized portions into the ramekins.

3/ Crack an egg atop the spinach mixture. Sprinkle the top of each each egg with 1 tablespoon of grated cheese, a dash of oregano or basil, and a dash of pepper.

4/ Bake until eggs are done to your likeness - around 18 minutes for runny eggs, 22 for well done eggs.

5/ Serve with toasted gluten free bread for dipping!


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