Oven-Baked Egg with Spinach & Bacon

This is a breakfast that is easy, healthy and full of personality. I made more than a serving because for some odd reason thought It will not be enough to satisfy me, wrong I was. Just one of these babies will have you deliciously satisfied.! Enjoy!


1 teaspoon olive oil

4-5 slices cooked Canadian bacon, chopped

1 shallot, minced

1 medium tomato, seeded and chopped

Aprox. 4 cups packed fresh baby spinach leaves

3 large eggs

1/4 teaspoon coarsely ground black pepper


Preheat oven to 350°F. Lightly spray 3 (8-ounce) ramekins with cooking spray.

Heat oil in a nonstick skillet over medium heat. Add Canadian bacon, shallot and tomato. Cook, stirring frequently, for about 2 minutes or until tender. Stir in spinach. Cook 1 minute, tossing occasionally, until wilted.

Place mixture into prepared ramekins. Break 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with pepper.

Place ramekins on a baking sheet or cookie sheet. Bake for 15 to 20 minutes or until egg whites are opaque and yolks are cooked to desired degree of doneness. Serve immediately.

Recipe courtesy of MyFitnessPal.com

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