Baked Eggs with Spinach and Bacon

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We like eggs.

You might already know that. (The backyard chickens are a dead giveaway, no?)

Since we’re moving, we said our goodbyes to the chickies a few weeks ago and they moved in with our friends across town. We no longer have eggs 24/7, which feels really weird. And it means I have to BUY eggs, just like everyone else. Not only do I have to buy them, but I have to buy them in flats (2 1/2 doz) instead of dozens because we can seriously tear. up. some. eggs.

Sometimes I get two flats at a time. And they disappear. Because we really like eggs.

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My personal preference is a runny yolk, but not too runny. I like it where it just oozes slowly down your plate and you can dip stuff into it. YUM. Baked eggs are a perfect way to get my fix in this department (although I cooked them just a bit harder than I like in the ones pictured).

You can’t see it too well in the photos, but there’s spinach and bacon hiding underneath those eggs. An awesome surprise to find at the bottom of your breakfast dish. Or lunch or dinner.. or brunch, or midnight snack.

Eggs for President!

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One of these dishes was filling enough for one person, but if you’re serving it alongside something else, I’d suggest splitting it up into 4 smaller ramekins. Add some toast/fruit/yogurt/salad and you can spread that meal a little further.

And let’s not forget to mention the cheese. I used raw cheddar, but I think fontina, havarti (GAPS-friendly), parmesan or gruyere would all be excellent choices. You can also skip the cheese entirely, if that’s your thing. The eggs can hold their own.

5.0 from 1 reviews

Baked Eggs with Spinach and Bacon
 
 

Author:
Recipe type: Breakfast, Brunch
Serves: 2-4

Ingredients
  • 4 slices of bacon
  • 4 cups fresh spinach
  • 1 cup of shredded cheese (I chose raw cheddar)
  • 4 eggs
  • ¼ cup heavy cream or coconut milk (optional)
  • chopped fresh parsley, for serving

Instructions
  1. Preheat oven to 400 degrees and butter 2-4 small oven-safe dishes.
  2. In a hot skillet, cook bacon until crisp. Set aside. In the same skillet, wilt the fresh spinach.
  3. Fill the dishes with the spinach, then top with the bacon (I suggest crumbling the bacon a bit- I left mine in small strips and I would have rather had it crumbled or chopped). Add a bit of the cheese (reserving some to top the eggs), then add the eggs on top of that. Pour a bit of cream on top of the eggs, then add the remaining cheese. Season with salt and pepper.
  4. Bake for 15-20 minutes, depending on how set you like your egg yolks. I would check them around 10 minutes (especially if you like your eggs runny).
  5. Top with the parsley and serve immediately.

 

 

Comments
6 Responses to “Baked Eggs with Spinach and Bacon”
  1. jessica lynn says:

    looks right up our alley. I want eggs 24/7…I eat them so much!

  2. Sherry in Union, KY says:

    This makes for a great breakfast for two. I used two chicken sausages rather than bacon, mozzarella cheese, and an 8×8 pan rather than two small baking dishes. Perfect! Thanks so much for the recipe!

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  3. […] Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are substantially cooked inside, it’s fine. Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy! Source: http://www.manilaspoon.com Photo: http://www.ovenloveblog.com […]



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