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5
from 1 vote
Creamy Baked Eggs with Leeks, Spinach and Bacon
These creamy oven-baked eggs are a delicious breakfast recipe, great for meal prep, and super easy to make. It’s loaded with bacon, heavy cream, and vegetables and ready in just 20 minutes.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American, French
Keyword:
baked eggs
Servings:
2
servings
Calories:
415
kcal
Author:
Ioana Borcea from LowCarbSpark.com
Ingredients
2
tbsp
butter
or olive oil
2
eggs
1
cup
medium leek
chopped
1
cup
fresh spinach
¼
cup
bacon
cooked and chopped into small pieces
½
tsp
salt
½
cup
heavy whipping cream
freshly ground pepper
to taste
Instructions
Preheat the oven to 350°F/180°C.
Grease 2
6-ounce ramekins
with butter and set aside.
Heat the butter in a large skillet over medium-high heat and cook the leeks for 4-5 minutes, stirring occasionally.
Add the spinach and cook until it wilted for about 1-2 minutes. Take it off the heat. Season with salt and pepper, to taste.
Evenly divide sautéed leeks and spinach among the greased ramekins.
Carefully crack one egg into each ramekin. Top with 2 tbsp heavy whipping cream and add some crispy chopped bacon.
Transfer them to the oven. Bake for 12-15 minutes or until the eggs are cooked to your liking.
Season with extra salt and pepper if needed and serve. I love to add red pepper flakes, chopped parsley or sugar-free hot sauce.
Nutrition
Serving:
1
serving
|
Calories:
415
kcal
|
Carbohydrates:
8
g
|
Protein:
8
g
|
Fat:
39
g
|
Saturated Fat:
22
g
|
Cholesterol:
278
mg
|
Sodium:
330
mg
|
Potassium:
269
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
3615
IU
|
Vitamin C:
9.6
mg
|
Calcium:
104
mg
|
Iron:
2.1
mg
|
Net Carbs:
7
g