Easy Egg & Spinach Breakfast Bakes

When life starts getting really busy, I find that these egg & spinach bakes are a great way to kick off each morning with a delicious and nutritious boost to help me conquer the day. The GREATEST part about this recipe is that it cooks up in a batch so you can have them readily available to heat up for the rest of the week. And they're inexpensive to make!  Here are the INGREDIENTS:

• One 10-ounce bag of spinach  (you can also use frozen spinach- just rinse well and squeeze out the excess water)
• Olive Oil
• Non-Stick Cooking Spray 
• 10 eggs (helpful hint- jumbo-sized eggs may be too big for these if you choose to put some toppings on them)
• Roasted Vegetable flavored Ritz Crackers (or any other crackers: if you're gluten-free then Glutino Vegetable Crackers are so amazing!)
• Parmesan-Romano Cheese (or any other cheese sprinkles)

First: Start by cooking down your spinach in a pan with about 2 TBSP of Olive Oil & Preheat your oven to 350'F.

Second: Spray your cupcake pans (I used two pans that hold 6, but if you have a pan that makes 12- that is perfect!) and divide your sautéed spinach into 10 of the holes to make "spinach nests" for your eggs.

Third: Crack an egg on top of each of the spinach nests.

Fourth: Crush up some crackers and top each of the eggs with a tablespoon of crushed crackers and Parmesan-Romano cheese.

Fifth: Bake these in the oven for 20 minutes.

Finally: Remove & run a knife around the edge of each egg & spinach bake before taking them out of the tin.  Enjoy immediately and stow the remainder of the bakes in the refrigerator to enjoy for the rest of the week!