Baked Eggs Napoleon
A delightful layered dish featuring baked eggs nestled in layers of spinach, cheese, and phyllo pastry, perfect for breakfast, brunch, or a light dinner.
Ingredients
Main Ingredients
- 6 large large eggs
- 2 cups spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1 cup milk
- 1 cup grated cheese (like cheddar or mozzarella)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4-5 sheets phyllo pastry
- Olive oil For brushing and sautéing
- Salt To taste
- Pepper To taste
- Fresh herbs such as parsley or basil for garnish Optional
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat a skillet over medium heat and add a drizzle of olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, and sauté for another minute until fragrant.
- Add the chopped spinach to the skillet, cooking until wilted. Season with salt and pepper.
- On a clean surface, lay out a sheet of phyllo pastry and brush lightly with olive oil. Layer another sheet on top and repeat this process until you have 4-5 layers.
- Transfer the layered phyllo to a greased baking dish, pressing it down into the bottom and slightly up the sides.
- Pour in the sautéed spinach and onion mixture evenly over the phyllo.
- Scatter the halved cherry tomatoes and crumbled feta on top of the spinach mixture.
- Carefully crack the eggs over the top of the layered mixture, spacing them evenly.
- Pour the milk gently around the edges of the baking dish without disturbing the eggs.
- Sprinkle the grated cheese over the entire dish.
Cooking
- Bake for 25-30 minutes, until the eggs are set and the cheese is golden and bubbly.
- Remove from the oven and allow to cool for about 5 minutes before serving.
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Notes
Serve with a fresh green salad or crusty bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days.