Easiest Baked Eggs

• 3 cups Fresh Baby Spinach
• 3/4 cups Grated Parmesan Cheese (or Assorted Grated Or Shredded Cheese Of Choice--I Used A Mixture Of Parmesan And Shredded Mozzarella)
• 16 whole Eggs

1. Preheat oven to 400u0b0F for firmly baked eggs, 375u0b0F for very soft eggs. Grease a 9x13 pan with cooking spray.
2. Scatter the spinach over the bottom of the pan. Sprinkle half the cheese on top of the spinach. Crack desired number of eggs (use more or less for the number of people you're serving-I found 2 per person was about right along with other brunch dishes) over the top of the cheese. Top with the rest of the cheese.
3. Bake for 15 minutes, or until yolks reach desired level of jiggle. 15 minutes at 400u0b0F yielded firm whites and semi-soft yolks; 20 minutes at 375u0b0F yielded very soft (almost alarmingly jiggly) whites and runny yolks.

spinach, parmesan cheese, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/easiest-baked-eggs/ (may not work)