Oven-Baked Egg With Spinach & Bacon

Enjoy a hearty breakfast of egg, bacon, spinach and tomato baked in a ramekin container in less than 30 minutes. With just 5 main ingredients, our recipe for baked eggs is veggie-heavy and great for a lower carb eating plan. Otherwise, break into that ooey-gooey egg yolk, and mop it up with a slice of whole-wheat toast.

Ingredients for servings

    Oven-Baked Egg with Spinach & Bacon

  • 1 teaspoon olive oil

  • 4 slices cooked Canadian bacon about 1/3 cup chopped

  • 1 shallot minced

  • 1 medium tomato seeded and chopped

  • 4 cup packed fresh baby spinach leaves

  • 2 large eggs 50 grams each

  • 1/8 teaspoon coarsely ground black pepper


  • Preheat oven to 350°F. Lightly spray 2 (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. Bake for 15 to 20 minutes or until egg whites are opaque and yolks are cooked to desired degree of doneness. Serve immediately.

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