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.
Oven-Baked Egg with Spinach & Bacon Ingredients Directions 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. Nutrition Information Serves: 2 | Serving Size: 1 ramekin (includes 1 egg, 3/4 cup spinach mixture) Per serving: Calories: 314; Total Fat: 26g; Saturated Fat: 8g; Monounsaturated Fat: 11g; Cholesterol: 241mg; Sodium: 419mg; Carbohydrate: 8g; Dietary Fiber: 3g; Sugar: 3g; Protein: 15g Nutrition Bonus: Potassium: 475mg; Iron: 17%; Vitamin A: 97%; Vitamin C: 46%; Calcium: 9%
