Ingredients for Baked Eggs With Bacon And Spinach
- 4 slices bacon
- 1 cup fresh spinach
- 2 English muffins
- 4 large eggs
- Not used in this recipe
- 1 tablespoon bacon drippings, reserved
- salt and pepper to taste
- 4 tablespoons half-and-half
- 4 tablespoons grated sharp cheddar cheese (optional)
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How to Make Baked Eggs With Bacon And Spinach
- Preheat oven to 400°F (200°C).
- Cook 4 slices bacon in a large skillet over medium heat until crispy. Remove bacon and place on paper towels to drain, reserving 1 tablespoon of bacon drippings.
- Add 1 cup of fresh spinach to the skillet and cook for 1 minute, seasoning with salt and pepper to taste. Transfer spinach to a strainer to drain excess liquid.
- Lightly brush four 1-cup ramekins with the reserved bacon drippings.
- Crumble the cooked bacon into small pieces.
- Place one toasted half of an English muffin, split-side up, into each ramekin.
- Divide the cooked spinach evenly among the ramekins, layering it on top of the English muffin halves.
- Evenly sprinkle the crumbled bacon over the spinach.
- Gently crack one large egg into the center of each ramekin, being careful to keep the yolk intact.
- Drizzle 1 tablespoon of half-and-half over each egg.
- Season each egg with salt and pepper to taste. You can also add a tablespoon of grated sharp cheddar cheese to each ramekin at this point.
- Bake for 14-16 minutes, or until the egg whites are set but the yolks are still runny.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
51g
Carbs
4g
