Recipe for baked egg with bacon, spinach and mushrooms
Every morning for nearly 40 years, my father woke my mother by serving her juice and coffee in bed. Every day, even on school days and work days, on holidays and on nothing-special days. Breakfast in bed, however, only occurred on birthdays and their anniversary. For breakfast in bed, who wouldn't love a baked egg with bacon, spinach and mushrooms, and a bit of cheese? This recipe makes two servings, which means you and your sweetie can have breakfast in bed together. You can double or triple or make dozens at a time; pour the egg filling into ramekins, and refrigerate until ready to bake. Then, let the eggs come to room temperature while you preheat the oven. These eggs will wow a crowd, or one special someone. What a way to start the day.
Baked egg with bacon, spinach and mushrooms
Serves 2; can be doubled.
1 slice bacon
1 cup roughly chopped spinach leaves
2 large white or cremini mushrooms, sliced
3 eggs, lightly beaten
1/4 cup grated cheddar cheese
Fresh black pepper, to taste
Preheat oven to 375°F. Place two small (4-oz) ramekins or baking dishes on a rimmed baking sheet.
In a medium nonstick frying pan, cook the bacon over low heat until browned but not too crisp. Remove from the pan, and drain on a paper towel. Leave the bacon fat in the pan.
In the same frying pan, cook the spinach and mushrooms, for 2-3 minutes, until the spinach is wilted and the mushrooms are lightly browned.
While the spinach and mushrooms are cooking, beat the eggs in a mixing bowl, and stir in the grated cheese. Crumble the bacon and mix into the eggs.
Remove the spinach and mushrooms with a slotted spoon, and add to the egg mixture. Season with plenty of black pepper. (You won't need salt, because both the bacon and the cheese add salt to the dish.)
Evenly divide the mixture into the two ramekins. Bake at 375F for 20 minutes.
More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Red pepper, asparagus and spinach quiche
Italian style omelet appetizer
Oven-baked tortilla Española
Green chile, egg and cheese breakfast muffins
Other recipes that use these pantry ingredients:
Spinach and ricotta frittata, from Food Blogga
Baked eggs in bread bowls, from Noble Pig
Baked eggs and herbs in portabella mushroom caps, from Poor Girl Eats Well
Broccoli cheese breakfast casserole, from Kalyn's Kitchen
Breakfast baked eggs in half pint jars, from Food in Jars