Best 10 Baked Eggs With Bacon And Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked eggs with bacon and spinach is a delicious and nutritious breakfast or brunch dish that is easy to make. It is also a great way to use up leftover bacon and spinach. The combination of eggs, bacon, and spinach is a classic for a reason. The eggs are rich and creamy, the bacon is salty and crispy, and the spinach adds a fresh, vibrant flavor. This dish can be tailored to your own preferences, so feel free to add other vegetables or herbs that you enjoy.

Here are our top 10 tried and tested recipes!

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR



Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar image

Provided by Aida Mollenkamp

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread

Steps:

  • Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
  • Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
  • Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
  • Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
  • Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

BAKED EGGS WITH BACON AND SPINACH



Baked Eggs with Bacon and Spinach image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Breakfast     Brunch     Quick & Easy     Low Cal     High Fiber     Bacon     Spinach     Ramekin     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

6 slices applewood-smoked bacon
1 5-ounce bag baby spinach
2 whole wheat or sourdough English muffins, split horizontally, well toasted
4 large eggs
4 tablespoons heavy whipping cream
Special Equipment
4 1-cup ramekins

Steps:

  • 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. Transfer to strainer set over bowl to drain. 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 cream over each egg. Sprinkle with salt and pepper.
  • Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

BAKED EGGS IN CREAMY SPINACH



Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

  • Preheat the oven to 350˚ F.
  • Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
  • Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

SPINACH EGG BAKE



Spinach Egg Bake image

This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 9

4 bunches green onions, finely chopped
1/4 cup butter
1 pound fresh spinach, trimmed
6 tablespoons minced fresh parsley
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED EGGS WITH SPINACH & TOMATO



Baked eggs with spinach & tomato image

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Provided by Good Food team

Categories     Brunch, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 4

100g bag spinach
400g can chopped tomatoes
1 tsp chilli flakes
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
  • Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium

EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES



Egg Bake with Sausage, Bacon, and Veggies image

Egg bake with sausage, bacon, oregano, tomato, and peppers.

Provided by Brenda

Categories     Breakfast Eggs

Time 55m

Yield 10

Number Of Ingredients 14

1 pound bulk pork sausage
1 tablespoon olive oil
1 (10 ounce) package fresh spinach
1 green bell pepper, chopped
1 Roma tomato, chopped
½ cup chopped onion
1 ½ cups shredded Cheddar cheese
2 (2.5 ounce) packages real bacon bits
12 large eggs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
  • Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
  • Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 3.9 g, Cholesterol 281.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 26.1 g, SaturatedFat 10.9 g, Sodium 1269.4 mg, Sugar 1.5 g

BAKED EGGS WITH BACON AND SPINACH



Baked Eggs With Bacon and Spinach image

This is a very tasty breakfast/brunch dish! For variation, I have added grated sharp cheddar cheese right on top of the English Muffin before adding anything else. I can see many variations of this simple dish. Normally I bake my bacon, but for this recipe I fry it as you need to use a pan anyway. I also use half and half instead of the cream. From Bon Appetit.

Provided by Scoutie

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

6 slices bacon, applewood-smoked
1 (5 ounce) bag Baby Spinach
2 English muffins, split horizontally, well toasted
4 large eggs
4 tablespoons heavy whipping cream

Steps:

  • SPECIAL EQUIPMENT.
  • 4 1-cup ramekins.
  • 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.
  • Transfer to strainer set over bowl to drain.
  • 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 cream over each egg. Sprinkle with salt and pepper.
  • Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

Nutrition Facts : Calories 353.8, Fat 26.4, SaturatedFat 10.3, Cholesterol 255.2, Sodium 508.1, Carbohydrate 14.9, Fiber 1.8, Sugar 1.6, Protein 14.1

SPINACH BACON EGG CASSEROLE



Spinach Bacon Egg Casserole image

This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!

Provided by Renae

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 12

Number Of Ingredients 10

8 eggs
¾ cup whole milk
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ pound bacon
1 red bell pepper, chopped
¼ cup minced onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup shredded Monterey Jack cheese
¼ cup finely shredded Asiago cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
  • Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
  • Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g

BAKED EGGS IN BACON WRAPS



Baked Eggs in Bacon Wraps image

Bacon wrapped in each muffin cup around the sides,with an egg in each cup. When there were 8 to 10 around the kitchen table in the morning, it was an easy breakfast to prepare and bake. Serve with toast and fruit. I used to make 18 to 24 servings so that each person could have two if desired. I worked a full time job and made recipes that were quick, easy, good tasting and that allowed all of us to get to school and work on time. Now I would use turkey bacon. When I first created this recipe, turkey bacon was not available.

Provided by Montana Heart Song

Categories     Pork

Time 30m

Yield 2 wraps per person, 6 serving(s)

Number Of Ingredients 4

12 slices bacon
12 fresh eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven 375 degrees.
  • In medium frying pan fry bacon to soft transparent stage.
  • Drain on paper towels.
  • Line each slice around the side of each muffin cup. Ends may overlap.
  • Break egg directly in the center of each muffin cup. 12 cup muffin pan.
  • Slightly salt and pepper.
  • Cook 15 to 20 minutes.
  • Watch for whites and yolks to begin to set.
  • Take out with small spatula on a serving plate.
  • Serve with fork and knife.
  • If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
  • You can fry bacon the night before and drain and refrigerate for morning.

Nutrition Facts : Calories 216.8, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 469.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.4, Protein 14.4

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

Tips:

  • Choose the Right Pan: Use an ovenproof skillet or baking dish that is large enough to accommodate all of the ingredients in a single layer.
  • Don't Crowd the Pan: Make sure to leave some space between the eggs so that they can cook evenly.
  • Use Fresh Vegetables: Fresh spinach and bacon will give your dish the best flavor.
  • Season Generously: Don't be afraid to add salt and pepper to taste. You can also add other spices, such as garlic powder or paprika.
  • Bake Until the Eggs Are Set: The eggs are done cooking when the whites are firm and the yolks are still slightly runny.
  • Serve Immediately: Baked eggs are best served hot out of the oven.

Conclusion:

Baked eggs with bacon and spinach are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd, and they can be customized to your liking. With just a few simple ingredients, you can create a flavorful and satisfying meal that will keep you full all morning long.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #5-ingredients-or-less     #breakfast     #eggs-dairy     #easy     #eggs     #dietary     #low-carb     #low-in-something     #brunch

Related Topics