Baked Eggs With Bacon and Spinach

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“This is a very tasty breakfast/brunch dish! For variation, I have added grated sharp cheddar cheese right on top of the English Muffin before adding anything else. I can see many variations of this simple dish. Normally I bake my bacon, but for this recipe I fry it as you need to use a pan anyway. I also use half and half instead of the cream. From Bon Appetit.”

Ingredients Nutrition


  2. 4 1-cup ramekins.
  3. Preheat oven to 400°F
  4. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings.
  5. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.
  6. Transfer to strainer set over bowl to drain.
  7. Brush four 1-cup ramekins with drippings. Crumble bacon.
  8. Place 1 toasted English muffin half, split side up, in each ramekin.
  9. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin.
  10. Gently crack 1 egg into well in each ramekin, keeping yolk intact.
  11. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
  12. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

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