Baked Eggs With Spinach and Bacon
 
Prep time
Cook time
Total time
 
Allow several hours' additional time to thaw frozen spinach, or thaw in the microwave.
Author:
Recipe type: Breakfast
Ingredients
  • Oil or bacon grease
  • 1 9-ounce package frozen cut spinach, thawed, drained and most of water pressed out
  • 6 strips bacon, cut into halves (or the same amount of side pork)
  • Italian seasoning, nutmeg or other herbs of choice
  • 12 large eggs
  • Salt and pepper
Instructions
  1. Preheat oven to 350°F.
  2. Cook bacon (or side pork) crisp on broiler pan in oven for 25 to 35 minutes, or cook in pan on stove.
  3. Thoroughly brush oil or bacon grease all over muffin tin using a brush or paper towel. (Oil spray doesn't prevent sticking nearly as well as a good quarter to half teaspoon brushed-on oil per muffin cup. Also coat the top surface. This generous coating of oil will save you a lot of scrubbing.)
  4. Distribute thawed, drained, and pressed spinach between muffin cups—about 1 tablespoon per cup, patting lightly into an even layer, or “bed.” Sprinkle a little seasoning of choice on each spinach bed. Crack eggs, one by one, into a small container. Allow to slide from container onto spinach beds, taking care not to break yolks. Broken yolks are OK but will cook faster than unbroken ones.
  5. Crumble one-half strip of bacon at a time. Sprinkle onto the white of each egg. Sprinkle on a little salt and pepper.
  6. Bake 15 to 20 minutes or until whites are set and yolks are mostly thickened. (The shorter time is for runnier yolks. Take the pan out of the oven when the eggs are a little underdone because the eggs will continue to cook, and if you re-warm them later, of course they'll cook a little more.)
  7. Cool a few minutes, then run a thin knife around the edge of each muffin cup to loosen the eggs, or if baked in ramekins, serve immediately in the ramekins if desired. To store, place in covered containers and refrigerate. Eat cold or reheat briefly in microwave for 5 minutes or in 300°F oven or toaster oven for 5 to 10 minutes. Use within 3 to 4 days.
Nutrition Information
Serving size: 2 eggs. Calories: 256; Fat: 18g; Saturated fat: 6g; Carbohydrates: 3g; Sugar: 1g; Sodium: 709mg; Fiber: 1g; Protein: 21g; Cholesterol: 393mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/01/22/resolution-helper-a-good-breakfast/