A savory and satisfying breakfast or brunch dish that combines the richness of bacon, earthy mushrooms, and nutritious spinach with perfectly baked eggs. This recipe is quick to prepare and perfect for a cozy morning at home.
Ingredients: 4 large eggs. 4 slices of bacon, chopped. 1 cup sliced mushrooms. 2 cups fresh spinach leaves. 1/2 cup grated cheddar cheese. Salt and pepper to taste. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. 1 tablespoon olive oil.
Instructions: Preheat your oven to 375F 190C. In a skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the pan and set it aside, leaving the bacon grease in the skillet. In the same skillet with bacon grease, add olive oil and sliced mushrooms. Saut the mushrooms until they are tender and browned, about 5 minutes. Add the fresh spinach leaves to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, garlic powder, and paprika. Divide the sauted spinach, mushrooms, and bacon among 4 oven-safe ramekins or small baking dishes. Crack one egg into each ramekin on top of the spinach, mushrooms, and bacon mixture. Sprinkle grated cheddar cheese over each egg. Place the ramekins in the preheated oven and bake for 12-15 minutes, or until the egg whites are set, but the yolks are still slightly runny, or to your desired level of doneness. Remove the baked eggs from the oven, let them cool for a minute, and garnish with additional salt, pepper, and chopped fresh herbs if desired. Serve hot and enjoy your delicious Baked Eggs with Bacon, Mushrooms, and Spinach!
Prep Time: 15 minutes
Cook Time: 15 minutes
Sandy Red Pearl
















