If you’re looking for a nourishing, high-protein breakfast that’s a step up from your usual eggs, these Eggs with Spinach, Bacon and Mushrooms are a must-try. Packed with nutrient-dense vegetables and crispy bacon, this breakfast is satisfying, flavourful, and perfect for meal prep. Plus, with 12g of protein per serving, it’s a great way to fuel your morning and support your metabolic health.
- A fresh take on eggs when you’re tired of the same old scramble or over-easy
- Balanced with protein, healthy fats, and fibre to keep you full and energize
- Easy to prepare in advance for a stress-free morning
- Naturally gluten-free and dairy-optional, making it easy to customize to your dietary needs
This meal is an excellent way to incorporate more veggies into your breakfast while still getting that satisfying, protein-rich start to your day.
Whether you’re looking for a simple weekday breakfast or a meal-prep staple, this dish checks all the boxes. Give it a try!
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
Directions
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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.
Recipe from Paleo Running Momma.
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