January 2, 2012

Baked Eggs with Spinach and Bacon

What a perfect breakfast. Protein from the bacon and egg, fiber from the spinach and complex carbohydrates from the whole wheat English muffin. This breakfast will keep you satisfied all morning long. I decided I wanted to try something new for the new year and I saw this recipe on Epicurious and thought it totally fit the bill. I have never baked eggs before and I really liked the way it turned out.

I am so happy that the holidays are over. Don't get me wrong - I love the holidays. But there is something really nice about settling back into your routine. I love all the cookies, pies and holiday drinks, but unfortunately, they don't love me.

Baked Eggs with Spinach and Bacon
Adapted from Epicurious

Makes 4 servings, serving size 1 ramekin

6 slices center cut bacon
5 oz baby spinach
4 eggs
2 whole wheat English muffins, toasted dark
4 tablespoons light cream
Salt and pepper to taste

1. Preheat oven to 400 degrees F; in a skillet, cook bacon until it is very well-done; remove from pan and reserve some pan drippings; drain bacon in a paper towel.

2. Wipe out the skillet and then add spinach, adding pepper to taste; cook about 1 minute or until the spinach is wilted.

3. Pour off a small amount of pan drippings into each of the four ramekins; add 1/2 of each English muffin to the bottom; next add the spinach; crumble the bacon and add.

4. Make a well in the center of the ramekin with the back of a spoon; carefully break the egg into the well; season with salt and pepper to taste; bake in oven 14-16 minutes or until the whites are set and they yolk is still runny.

Nutritional Information
Calories: 196
Fat: 11
Cabohydrates: 13
Fiber: 2
Protein: 14
Sodium: 393
Points+: 5


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