spinach and bacon baked eggs
This recipe is great for meal prep or for a crowd. You can make these into breakfast sandwiches, wraps, or have them as is. Cut them into desired shapes and store these in an air tight container for up to 3-4 days in the fridge. Heat them as needed. Add some feta on top before baking if you do not want to use bacon. Enjoy!
spinach and bacon baked eggs
Yield: 9
These baked eggs are great for meal prep idea and are so versatile. Make them into sandwiches or have them as is.
Ingredients
- 7 pasture raised eggs
- 1/3 cup shredded cheese. I did mozzarella
- Salt, pepper to taste
- Handful spinach roughly chopped
- 5-7 slices of bacon precooked
Instructions
- Preheat oven to 350F and grease a 9x11 baking dish with oil spray or butter
- In a large bowl, add eggs, cheese, salt, and pepper and whisk well.
- Pour egg mixture to the baking dish and add a large handful of roughly chopped spinach, mix to spread it around a little
- Bake eggs for about 20-25 minutes until firms to the touch and no longer runny in the center of the baking dish.
- While eggs are baking, cook some bacon in the air fryer or also the oven until crispy. Remove once done and pat it to remove some of the grease.
- Once eggs are done, spread the bacon slices.
- Cut into squares and enjoy it on a sandwich or just with some toast or fruit, whatever you’d like.
- Store these in the fridge in an air tight container for 3-4 days and warm up as needed. Enjoy!
