Baked Eggs with Spinach

Baked Eggs with Spinach

On the weekend I like to cook breakfast whenever I get a chance. This Sunday I woke up early and started to read the September issue of Bon Appetit. I know it is October, but I just got around to it. It happens. Anyways, I came across a baked egg dish in the 5 ingredient section. It looked great and I just happened to have the ingredients available to make it.

Baked Eggs with Spinach – (Adapted from Bon Appetit September 2010)

  • 6 slices bacon
  • 5-ounce bag of spinach
  • 2 English muffins halved
  • 4 large eggs
  • 4 tbs heavy cream
  • 1/4 cup jack cheese

Cooking the components

Preheat the oven to 400 degrees Fahrenheit.

Halve the English muffins and toast them.

Toast the English Muffins

Dice up the bacon, add it to a large skillet and cook it over medium heat until crisp.  Remove the bacon and reserve the bacon grease.

Add the the spinach to the skillet.  Season with salt and pepper and then cook for about 1 minute.

Cook the Spinach


Brush four 1-cup ramekins with the bacon grease.

Place one English muffin, split side up in each ramekin.

Start with an English Muffin

Then divide the spinach and bacon between the ramekins.  Top with Jack cheese.

Divide up the spinach, bacon and cheese

Using the back of a spoon make a well in the center of each ramekin.   Gently crack 1 egg into the center of each ramekin.  Spoon 1 tbs of cream over each egg. Season with salt and pepper.

Top with the Egg

Bake until the egg whites are just set but still have runny yolks.  14-16 minutes.

Ready to Eat

These were amazing.  The spinach, bacon, egg and cheese all together in a single dish.  The English muffin absorbed the runny yolk perfectly.


This is a must breakfast treat the next time you have guests in town.  It is quick, simple and a little fancy.  Perfect.

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5 thoughts on “Baked Eggs with Spinach

  1. These are so good, I have made them a few times. I break up the English muffin before putting them in the ramekins. It makes it easier to eat for the kids. Thanks for the recipe.

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