YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Bacon
Farm-fresh eggs baked over a bed of sautéed spinach and smoky bacon bits, topped with golden-melted sharp cheddar for a savory morning meal.
INGREDIENTS
3 large Eggs
2 slices Center-cut bacon
1 cup Fresh baby spinach
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
0.5 cup Fresh blueberries
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish with the olive oil.
In a small skillet over medium heat, cook the bacon slices until they reach your desired level of crispiness, then remove and chop into small bits.
Using the same skillet, quickly sauté the fresh baby spinach until just wilted, then layer it at the bottom of the prepared baking dish.
In a medium bowl, whisk together the eggs, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and creamy.
Stir the chopped bacon bits into the egg mixture and pour the entire contents over the spinach in the baking dish.
Sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake for 15 to 18 minutes, or until the eggs are set and the cheese is bubbly and slightly golden.
Remove from the oven and allow to cool for two minutes before serving alongside the fresh blueberries.