Baked Eggs with Spinach, Bacon and Potatoes

This is a great breakfast recipe for those on the run. Prepare the bacon, potatoes and spinach the night before. In the morning simply combine the filling with the eggs and bake.


  • 4 strips center-cut bacon
  • 2 medium red potatoes, (8 ounces total), cut into 1/4-inch dice
  • 4 cups baby spinach
  • 1/8 teaspoon nutmeg
  • 4 tablespoons grated Parmesan cheese
  • 8 large eggs


  1. Preheat the oven to 375 degrees. Coat the inside of 4 (6-ounce) ramekins with cooking spray.
  2. Cook the bacon in a large, nonstick skillet over medium high. Transfer to a plate lined with paper towel; crumble bacon when cool.