Looking for more breakfast ideas? This one can be made pretty versatile with a little imagination and creativity. This would be amazing with bacon and ham, grilled onions, mushrooms, sweet potato hash, or squash!
Note: you will need ramekins for this recipe. These are a great tool to have in your kitchen.
Baked Eggs with Bacon and Spinach
Ingredient amount based on 4 servings
6 slices bacon (nitrate free)
1 5 oz. bag of baby spinach (or tomatoes, or onions, or zucchini!)
4 large eggs
4 Tbl heavy whipping cream (can be left out if you aren’t doing the extra dairy fat)
Preheat oven to 400 degrees F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve. Add spinach or vegetables to pan. sprinkle with salt/pepper and toss until sauteed.
Brush ramekins with drippings. Crumble bacon. Place vegetables evenly among the ramekins, then sprinkle bacon over. With the back of a spoon, shape a well in the center of each veggie mound to make a place for the egg. Gently crack 1 egg into each well keeping the yolk intact. Drizzle 1 T of whipping cream over earch egg. Sprinkle with salt and pepper.
|photo from epicurious.com|