Rise and Shine Breakfast Bakes | Model Behaviors

Rise and Shine Breakfast Bakes

I’ve never been a big breakfast eater, but in the past year I’ve redoubled my efforts in that department. With longer days as a mom and business owner of sorts, I find my energy fizzling out on those days I don’t start with some morning fuel. And in my never-ending quest to eat more protein, eggs have become a recent staple in my diet, which makes breakfast food a no-brainer for some of our go-to dishes. But in my mind, “breakfast food” doesn’t mean that it can only be eaten in the morning. For years I’ve incorporated what my husband and I call “BFD”  (Breakfast for Dinner) nights into our weekly rotating menu.

One thing I absolutely love about this recipe is that it’s a single serving. You can easily make one for your solo days, or a set of ten for a special occasion brunch, or even a larger one to share if you’re doing dinner-for-two. For meat-eaters, vegetarians, spicy-lovers, and cheese-lovers, too, you can customize each one to their liking.

Rise and Shine Breakfast Bakes | Model Behaviors

I love when dishes can be tailored to different dietary needs and restrictions, while also being a single-serve item, particularly in a group setting. Christmas morning, bridal shower brunch, or Sunday family breakfast, having an array and a variety of smaller, individual plates (or ramekins in this case) always make it feel more like a party! And a staggered line of these down the center of your table is the perfect way to dress things up—no need for a centerpiece!

No matter the occasion, these rise and shine breakfast bakes are sure to start your day off right, giving you a protein and energy boost, and curbing your appetite until lunchtime.

We’d love to see your variations!

Rise and Shine Breakfast Bakes
Prep time
Cook time
Total time
Serves: 1
  • Cooking spray/coconut oil spray
  • 1 tbsp. olive oil
  • ½ tsp minced garlic
  • 6-8 crescent onion slices
  • 2 cups baby spinach, washed and drained
  • 3-4 assorted small tomatoes, washed and halved
  • 2-3 slices of Portobello mushroom cap
  • 2 eggs
  • Splash of milk
  • Salt and Pepper
  • Feta cheese crumbles
  • Condiments as desired (optional)
  • Sliced avocado (optional)
  1. Preheat oven to 400 degrees.
  2. Next, lightly coat a large single-serve, oven-safe ramekin in cooking spray or coconut oil spray.
  3. Add olive oil to skillet over medium-high heat and sauté garlic followed by onions until just tender. Add spinach and toss until just wilted. Drain excess liquid as much as you can.
  4. Transfer spinach mixture to ramekin or baking dish and spread evenly throughout. Top with tomatoes and mushrooms.
  5. Crack eggs on top of vegetable bed, add a splash of milk and season with salt and pepper as desired. Top with crumbled feta cheese.
  6. Place ramekins on a baking tray and bake for 20 to 25 minutes, or until egg reaches desired doneness.
  7. Drizzle with desired condiments and top with sliced with avocado.


Rise and Shine Breakfast Bakes | Model Behaviors

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