Bacon and Spinach Baked Eggs

Individual Baked Eggs

Just a moment please...

Yield
Serves 4.
Prep Time
Cook Time
Total Time

These individual baked eggs are perfect for breakfast or a group brunch. Everything you want in a breakfast.

Ingredients

4 pieces of toast, cut to fit (original recipe uses English muffins, but I just used some no knead bread)
4 strips of bacon
5 ounces of fresh spinach
4 large eggs
1/4 cup grated Parmesan cheese
Lemon zest (optional)
Butter or non-stick spray for ramekins
Salt and pepper
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Helpful Equipment

4 oz. ramekin

Directions

1) Toast bread or english muffins and cut to fit ramekins.

2) Cook bacon strips in a skillet over medium-high heat.  Season with fresh ground pepper.  Cook until crispy, about 8 minutes.

3) Remove bacon to a paper-towel-lined plate and let drain.  Pour out oil in the pan but leave about 1 Tablespoon.

4) Add spinach to pan and cook until wilted, about 1 minute.

5) Butter or spray with nonstick spray 4 ramekins (you can also layer the ingredients in a small casserole dish).

6) Add toast to bottom of ramekins.  Top toast with bacon and divide spinach evenly on top of bacon.

7) Crack eggs right in the middle of the spinach.  Add a Tablespoon of cream to each ramekin.

8) Bake at 350 degrees until whites are firm and yolks are still soft, about 15-20 minutes.

9) Cool for a minute and serve!