Baked Eggs with Bacon, Spinach, and Goat Cheese
March 19, 2021
These baked eggs are a delicious grown-up version of Green Eggs and Ham! Serve to be the star of Breakfast, Brunch, or Breakfast for dinner.
Bake it All!
The best kind of recipe is one that is so simple, yet fools everyone into thinking that you’ve been slaving away in the kitchen all morning. These baked eggs are just that sort of dish! It can be easily adapted for any number of servings (provided you have enough ramekins). This is a great option for both a cozy breakfast for two, or a brunch for many guests.
Smokin’ Hot
I embrace any excuse to use smoked bacon—I prefer Applewood smoked to any other variety—and breakfast is no exception. With this dish, the smoky and salty flavor infuses the eggs and the spinach, which gets sautéed in the drippings. Adding a hint of tanginess from the mustard, vinegar, and creamy goat cheese and toasted baguette slices to take full advantage of the delicious runny yolk, this recipe will satisfy any breakfast craving.
Variety is the Spice of Life
This combination of leafy spinach, creamy cheese, and the smoky salty bacon is an obvious classic, and one of my personal favorites! But, something great about baked eggs is you have the freedom to pair the eggs with just about anything you have on hand. Throw in some sliced deli ham and cheddar, some chopped bell pepper and call it a baked Colorado omelette!
The opportunities are truly endless, and you could easily customize each ramekin based on the individuals preference! Make it an event; have the kids each top their own baked egg with their favorite veg and cheese. Such a fun and simple way to switch up brunch.
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Baked Eggs with Bacon, Spinach, and Goat Cheese
Description
My kind of grown-up Green Eggs + Ham.
Ingredients
- 6 slices bacon
- 6 ounces (4 cups loosely packed) baby spinach
- 2 teaspoons apple cider vinegar
- 1 teaspoon whole grain mustard
- Kosher salt and cracked black pepper
- 4 large eggs
- 2 ounces goat cheese
Instructions
- Preheat the oven to 400º F.
- Cook the bacon in a large skillet over medium heat until crisp, 8 to 9 minutes. Transfer to a paper towel-lined plate. Once cooled, crumble.
- Pour off and reserve all but 1 tablespoon of the drippings from the skillet. Add the spinach to the skillet and sauté over medium heat until wilted, 1 to 2 minutes. Stir in vinegar and mustard, and season to taste with salt and pepper. Continue sautéing until no liquid remains in the skillet, about 2 minutes.
- Using the reserved drippings, lightly grease 4 (1-cup) ramekins. Carefully crack one egg into each ramekin, being careful to not break the yolks. Season each egg with pepper. Divide the spinach among the eggs and top with the crumbled bacon.
- Put the ramekins on a baking sheet. Bake until the whites are set and the yolks are still runny, 10 to 15 minutes. Remove from the oven, top with goat cheese, and serve warm.