These easy Baked Eggs with Bacon, Spinach and Cheese (doesn’t have to be goat cheese, I actually make them most often with feta!) only require a handful of ingredients, but they look and taste like something you’d eat for brunch in a fancy hotel or restaurant. The original recipe came from my friend Kelsey Nixon’s cookbook, Kitchen Confidence. Whether you just want to feel fancy on a random weekday or you want to impress your family for Easter brunch, these baked eggs are guaranteed to do the trick!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs
- Applewood smoked bacon
- Baby spinach
- Apple Cider Vinegar – Use a good quality organic apple cider vinegar, like Bragg’s for best flavor.
- Coarse ground mustard
- Goat cheese or Feta – or even a few crumbles of Boursin cheese would be so great.
- Baguette slices
- Salt and pepper
How to Make Baked Eggs with Bacon, Spinach, & Goat Cheese
- First you’ll cook up some bacon. When it’s done, drain and crumble it and set it aside.
- Dip a paper towel in those bacon drippings and use that to grease 4 ramekins. Make sure to reserve another tablespoon of drippings for the next step.
- Saute some spinach in the reserved bacon drippings. While the spinach is wilting, whisk together some coarse-grain mustard and apple cider vinegar. When the spinach wilts, remove from heat and toss with the vinegar/mustard mixture and a little salt and pepper.
- Crack an egg into each ramekin then divide the spinach mixture between the ramekins. Topped with crumbled bacon and pop in the oven until the whites are set.
- While the eggs are cooking, slice up a baguette. I like to drizzle these with a little olive oil or spread with some butter (or you could use more bacon drippings here!) and place them back in that same skillet you already used for your spinach (just wipe it with a paper towel first). You can also pop them under a broiler to toast.
- When the eggs are done, remove from the oven, season with salt and pepper, and top each one with cheese. Serve immediately with toasted baguette slices.
Storing and Other Tips
- These are best eaten fresh! If you have leftover ingredients, store them separately in the fridge so they’re ready when you want to make more.
- If you’re making a larger batch, Be sure to spread your ramekins out on a large baking sheet with adequate space for even cooking.
Frequently Asked Questions
You can, but at your own risk! Eggs can explode from microwave cooking, even after the microwave is off, so I recommend taking some precautions. Prep your ingredients ahead of time so they are ready to go. Grease a ramekin and add a little splash of water, less than a tablespoon. Crack in the egg and top with the spinach and bacon. Place a microwave-safe plate (something with some weight, like ceramic) on top of the ramekin in the microwave and microwave for 30 seconds. Take a peek and microwave in 15 second increments until the egg reaches desired doneness. In my microwave this is about 45 seconds total. Let the egg rest for 10-15 seconds before removing the plate each time you check it to make sure you’re safe from pops and explosions of hot egg! There will be a little extra moisture cooking the eggs this way. You can dab it up with a paper towel if you’d like. Top with goat cheese and serve with toasted baguette slices.
These are best eaten fresh, but you can store your spinach mixture and cooked bacon separately in the fridge for easy prep when you want to make more.
Sure. Feel free to mix up the toppings! Crumbled sausage, roasted red peppers, mushrooms, or tomatoes would all be great additions.
Baked Eggs with Bacon, Spinach, & Goat Cheese
Ingredients
- 4 eggs
- 6 slices bacon
- 4 cups baby spinach
- 2 teaspoons apple cider vinegar
- 1 teaspoon coarsely ground mustard
- 2 ounces goat cheese or feta cheese crumbled
- Toasted baguette slices
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400℉. Cook your bacon, either in a skillet or in the oven. To cook in the oven, lay out in a single layer on a foil-lined baking sheet and cook for about 20 minutes or until done. When the bacon is done cooking, drain it on paper towels. Dab another paper towel in the drippings and grease 4 ramekins with the bacon drippings. Reserve 1 tablespoon of the drippings and either save the rest for later or discard them.
- In a skillet (the same one you cooked the bacon in if you used a skillet), heat the reserved drippings over medium heat, then add the spinach. While the spinach is wilting, whisk together the vinegar and mustard. Stir the spinach frequently until wilted- it happens fast!, then remove from heat and add the vinegar/mustard mixture. Season to taste with salt and pepper.
- Carefully crack an egg into each ramekin. Divide the spinach evenly among the ramekins, then crumble the bacon and add that. Place the ramekins on a baking sheet and bake for 10-15 minutes or until the whites are just cooked through and the yolks are still runny. Keep a close eye on them because all ovens cook differently and you'll want to pull them right when they're perfect, and not over done.
- While eggs are cooking, slice up a baguette. I like to drizzle with olive oil or bacon drippings, or spread with a little butter and place them oil-side-down in that skillet you've already been using to toast until golden.
- Remove eggs from the oven, season with salt and pepper, and divide the cheese evenly among the ramekins. Serve immediately with slices of toasted baguette.
Notes
- These are best eaten fresh! If you have leftover ingredients, store them separately in the fridge so they’re ready when you want to make more.
- If you’re making a larger batch, Be sure to spread your ramekins out on a large baking sheet with adequate space for even cooking.
Nutrition
Questions & Reviews
These are amazing. I’ve made them four times in four days. My whole family groans with happiness as we eat it. Saving the leftover bacon and the bacon drippings makes this a quick 15 minute meal on a busy week night.
I have diabetes type 2 so I am always looking for good breakfasts that are not full of carbs. I like baked eggs and eat poached eggs often. I am looking for ideas of things I can make at work in the microwave. This helps me NOT eat donuts and things when people bring them in ;-{ Have you ever tried making these in a microwave? If so, any time suggestions?
thanks for any help or ideas you can share.
I like my yolks runny. On fried eggs if there is frazzle under them, I can’t take it. My Grandma couldn’t see well. She would make me fried eggs
that were literally brown—like brown sugar color—on both sides. I loved her so much, I ate them. No I gagged them down. What a trooper I was at 5 yrs old now that I think of it. I never recovered from those hard cooked fried eggs.
I haven’t made this just yet. But just wanted to say that the bacon you are using is the only bacon I buy. And I do it in the microwave on paper towels which is place on a good paper plate. The you can use those paper towels to grease those adorable ramekins.
Made these Sunday night and I’m making them again tonight. Oh man, what a delicious recipe!! The mustard vinegar ‘dressing’ on the spinach adds such a nice flavor. Thanks for sharing!
Wow! Such a pleasant surprise to see a recipe from Kitchen Confidence on OBB! This makes my month!!! I’m so glad you like the book and I sincerely appreciate your genuine support. It means the world to me! xo
Just went and ordered her cookbook and I am so excited for it to get here! Although hubs thinks I should wait to look at it til my birthday in 6 weeks! Ha yeah, that’s not happening! Silly husband!
thanks for calculating the WW+ points!!! my mouth was watering while reading this, and i was trying to figure out how many points it would be. i am making this ASAP!!!!
I made this for lunch and used kale instead of spinach, because I like spinach raw but not cooked and I like kale cooked but not raw 🙂 It was delicious! I loved scooping up some of the runny egg with bread.
I’ll be making this for lunch a lot 🙂
This looks amazing!!!