Made in single serving ramekins, these baked eggs are packed with savory goodies and flavor! Great for weekend brunches and make-ahead friendly for weekdays. Paleo, Whole30 compliant and keto friendly.
I think I’m on a spinach kick because it happens to be in both recipes I’m posting this weekend! Typically I give kale all the love, so why not shift over to spinach for a little while?!
Anyway, it’s so perfect in this baked eggs recipe. The spinach, the bacon, the mushrooms, onions and garlic. All of it comes together to give you a savory breakfast that you’ll be proud to shout from the rooftops about.
Or perhaps, just to share with your family. And tell them that yes – it’s healthy. No rooftop shouting necessary, unless that’s you’re thing of course.
Above and below – the three stages of these yummy individual baked eggs!
Simple to make, overwhelmingly delicious – this is how I like my food!
I obviously mentioned breakfast because of the eggs, but in my house, recipes like this wind up making the best SNACKS.
Mainly because I recipe test during the day and then my kids will sample whatever I made that day. My oldest always asks for savory stuff – anything involving bacon. My younger ones go for the sweets – which we always have around somewhere.
Anyway, my older daughter and I wound up eating the leftovers as an afternoon snack. Just a tip on thinking outside of the box when it comes to snacking. We’ll snack on anything from leftover roasted Brussels sprouts to quiche, to chicken, to leftover taco meat. Anything savory is fair game!
When I showed this recipe on Instagram stories last week, I got feedback from one person that whenever they tried this sort of recipe, it came out watery.
This is a genuine concern due to the spinach! If there’s one issue with spinach it’s how much darn water it carries – probably one of the reasons I typically turn to kale instead.
In order to remedy this, I recommend sautéing it a bit longer – past the wilting stage, and taking care not to spoon any extra water into the ramekins when preparing them.
You can also gently dab the spinach (after it cools a bit) with paper towel to drain the water out. Honestly, I don’t find that to be necessary, though. As long as you sauté it well and leave liquid in the skillet, your baked eggs will be just fine.
Since I wanted to up the flavor (I always do!) I added garlic and onions, sea salt and crushed red pepper. I’ve been on a red pepper kick lately (maybe it goes well with the spinach!) and I think it adds a nice kick without actually making it spicy.
Feel free to add or omit any seasonings you want, however. Just a thought – if you’re an everything bagel seasoning fan like I am, that would be pretty delicious on these eggs! And if you want to drizzle a little hot sauce over the top, that would be tasty as well.
I hope you’re ready for the yummiest baked eggs that take barely any work to make! Grab your bacon and eggs and let’s get started!
Baked Eggs with Spinach, Bacon, + Mushrooms {Paleo, Whole30, Keto}
Baked Eggs with Spinach, Bacon, + Mushrooms {Paleo, Whole30, Keto}
Ingredients
- 8 slices nitrate free bacon sugar free if needed for Whole30
- 2-3 Tbsp reserved bacon fat
- 1 medium onion chopped
- 4 cloves garlic minced
- 8 oz white mushrooms sliced
- 10 oz baby spinach roughly chopped
- Sea salt and black pepper to taste
- Crushed red pepper to taste
- 6 large eggs
- Chopped fresh parsley for garnish
Instructions
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Cut the bacon into pieces and heat a large skillet over medium high heat. Preheat your oven to 400 degrees. For this recipe you’ll need 6 ramekins, with 6-8 oz capacity.
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Add the bacon pieces and stir to brown evenly. Cook until crisp, then remove with a slotted spoon to paper towels to drain.
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Reserve 2-3 Tbsp bacon fat and set heat to medium. Add chopped onions and sprinkle with salt and pepper. Stir and cook until transluscent and soft (about 2 mins). Add the garlic and mushrooms and stir to coat. Cook until softened - about 3 minutes.
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Add the chopped spinach in batches to wilt. Sprinkle with salt and black pepper, and crushed red pepper to taste. Once all the spinach is wilted, add bacon back in, then remove from heat.
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Distribute the mixture evenly among the 6 ramekins, then carefully crack an egg into each ramekin. Sprinkle the eggs with salt and more crushed red pepper if desired. Bake in the preheated oven for 12-15 minutes or until eggs are cooked to preference - for me that was about 14 minutes for cooked whites and soft yolks.
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Garnish with fresh parsley or other fresh herbs. You can also sprinkle with parmesan cheese if you aren’t avoiding dairy. Enjoy! Makes 6 single servings.
Nutrition
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Want More Paleo + Keto Breakfast Recipes? Try One of These!
Shakshuka with Sausage, Kale, and Baked Eggs
Asparagus Leek and Sausage Frittata
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These look so good, do you think they would reheat well? Thinking looks like a yummy prepped breakfast!
Loving your site! Do you think these would freeze well?