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.
Active time: 10 minutes | Total time: 25 minutes
Oven-Baked Egg with Spinach & Bacon
Ingredients
- 1 tsp olive oil
- 4 slices cooked Canadian bacon, chopped
- 1 shallot, minced
- 1 medium tomato, seeded and chopped
- 4 cups packed fresh baby spinach leaves
- 2 large (50g each) eggs
- 1/4 tsp black pepper
Directions
Preheat the oven to 350°F (177°C). Lightly coat 2 (8-oz.) ramekins with cooking spray.
Heat the olive oil in a nonstick skillet over medium heat. Add the Canadian bacon, shallot, and tomato and cook, stirring frequently, for about 2 minutes, or until tender. Stir in the spinach and cook for 1 minute, tossing occasionally, until wilted.
Divide the spinach mixture evenly between the prepared ramekins. Crack 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with the black pepper.
Place the ramekins on a baking sheet and bake for 15–20 minutes, or until the egg whites are opaque and the yolks are cooked to your desired doneness. Serve immediately.
Serves: 2 | Serving Size: 1 ramekin (includes 1 egg, 3/4 cup spinach mixture)
Nutrition (per serving): Calories: 181; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 226mg; Sodium: 404mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 4g; Protein: 16g
Nutrition Bonus: Potassium: 617mg; Iron: 17%; Vitamin A: 383%; Vitamin C: 48%; Calcium: 10%
Originally published January 18, 2016; Updated June 2026
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