YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Bacon
Baked eggs and smoky bacon bits layered over sautéed spinach and Greek yogurt for a velvety, melt-in-your-mouth texture.
INGREDIENTS
3 large Pasture-raised eggs
0.25 cup Egg whites
3 slices Sugar-free bacon
0.5 cup Plain Greek yogurt
1 cup Fresh baby spinach
0.5 tbsp Extra virgin olive oil
1 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or ramekin.
In a skillet over medium heat, cook the bacon slices until they reach your desired level of crispiness.
Remove the bacon from the skillet, let it cool slightly, and crumble it into small pieces.
In the same skillet, add the olive oil and sauté the fresh baby spinach until it is just wilted, then remove from heat.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, black pepper, and smoked paprika until the mixture is completely smooth.
Place the wilted spinach and crumbled bacon into the bottom of the prepared baking dish.
Pour the egg and yogurt mixture over the spinach and bacon, then sprinkle the grated parmesan cheese evenly across the top.
Bake for 15 to 18 minutes until the eggs are set around the edges but still have a slight, tender jiggle in the center.
Remove from the oven and let it sit for two minutes before serving warm.