Baked Eggs with Bacon and Spinach

Found this little special dity in Bon Apetit… I thought it would be great for a sunday morning!

Of course every time i thought about it i didn’t  have something, either spinach, or english muffins or…. Finally everything was in house except for the hubby but I decided to go for a 1/2 recipe anyway!



  •     6 slices applewood-smoked bacon
  •     1 5-ounce bag baby spinach
  •     1 whole wheat or sourdough English muffins, split horizontally, well toasted
  •     2 large eggs
  •     2-4 tablespoons fat free milk


Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.

Brush four 1-cup ramekins with drippings. Crumble bacon.

Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon milk over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.


Pretty darn tasty! Love the idea of getting some spinach and eggs and bacon!

Takes a lot of pans and equipment, but tasty!