Baked Eggs with Bacon and Spinach

Looking for more breakfast ideas? This one can be made pretty versatile with a little imagination and creativity. This would be amazing with bacon and ham, grilled onions, mushrooms, sweet potato hash, or squash!

Note: you will need ramekins for this recipe. These are a great tool to have in your kitchen.

Baked Eggs with Bacon and Spinach
Ingredients:
Ingredient amount based on 4 servings
6 slices bacon (nitrate free)
1 5 oz. bag of baby spinach (or tomatoes, or onions, or zucchini!)
4 large eggs
4 Tbl heavy whipping cream (can be left out if you aren't doing the extra dairy fat)

Directions:
Preheat oven to 400 degrees F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve. Add spinach or vegetables to pan. sprinkle with salt/pepper and toss until sauteed.
Brush ramekins with drippings. Crumble bacon. Place vegetables evenly among the ramekins, then sprinkle bacon over. With the back of a spoon, shape a well in the center of each veggie mound to make a place for the egg. Gently crack 1 egg into each well keeping the yolk intact. Drizzle 1 T of whipping cream over earch egg. Sprinkle with salt and pepper.

Bake eggs until whites are set but yolks are still runny, roughly 14-16 minutes.

photo from epicurious.com