Baked Eggs with Spinach and Bacon

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This BAKED EGGS WITH SPINACH AND BACON recipe is a savory, elegant dish perfect for breakfast or brunch. With layers of creamy spinach, crispy prosciutto, and golden runny eggs topped with parmesan and breadcrumbs, it’s a comforting, restaurant-quality meal made effortlessly at home. Pair it with toast for a simple yet indulgent start to your day!

Sometimes, the best recipes come from unforgettable dining experiences. My wife and I first had a version of this dish at a Nordic-inspired restaurant during a trip to Portland. It was one of those meals where you take a bite, pause, and think, “I need to learn how to make this at home.” The combination of creamy spinach, crispy bacon, and perfectly runny eggs was so simple yet deeply satisfying. As soon as we got back, we decided to recreate it in our own kitchen with a few tweaks to make it our own.

What I love about this recipe is its balance of flavors and textures. The saltiness of the bacon pairs beautifully with the richness of the eggs and cream, while the spinach adds a subtle earthiness that ties everything together. The grated parmesan and panko breadcrumbs on top provide just the right amount of crunch, creating a dish that feels both indulgent and approachable. It’s a perfect way to elevate your breakfast or brunch routine without spending hours in the kitchen.

This dish has also become one of our go-to recipes for lazy weekend mornings. It takes minimal effort to prepare, but the result looks and tastes like you’ve put in way more time and thought. Plus, it’s endlessly customizable. We’ve swapped the bacon for turkey bacon or prosciutto, added sautéed mushrooms, or even thrown in a dash of harissa for a spicy kick. It’s one of those recipes that can adapt to your mood and pantry.

Whether you’re hosting a brunch or just treating yourself to something special, these baked eggs with spinach and prosciutto nests are sure to impress. Pair them with some crusty toast or a light salad, and you have a meal that’s as comforting as it is refined. It’s our little taste of Portland, recreated at home, and now it can be yours too!

What do I need to make this dish?

BACON, TURKEY BACON, OR PROSCIUTTO: The base layer of this dish provides a savory, salty foundation. Prosciutto adds a delicate crispness and rich flavor, while bacon or turkey bacon offers a heartier, smokier taste. Choose based on your preference or what you have on hand.
BABY SPINACH: This nutrient-packed green adds a mild, earthy flavor and creates a perfect nest for the eggs. You can use fresh spinach, as it wilts down beautifully in the oven, or even substitute with kale for a slightly firmer texture.
EGGS: The star of the dish! Large eggs work best for even cooking, and the runny yolk adds a creamy richness when baked just right. Feel free to use medium or extra-large eggs but adjust the baking time slightly.
PARMESAN CHEESE: Freshly grated parmesan enhances the dish with a nutty, savory kick that complements the eggs and spinach. You can replace this with pecorino romano for a sharper taste.
PANKO BREADCRUMBS: These give the dish a light crunch on top. Regular breadcrumbs work in a pinch, but panko’s airy texture is ideal. To make it gluten-free, use almond flour or crushed gluten-free crackers.
HEAVY WHIPPING CREAM: A splash of cream keeps the spinach moist and adds a luxurious richness. If you prefer a lighter option, half-and-half or unsweetened almond milk can work, though the texture may vary slightly.
KOSHER SALT AND BLACK PEPPER: These pantry staples enhance the flavors throughout. Adjust to taste as needed.
HARISSA OR PAPRIKA (OPTIONAL): For a hint of spice or smoky warmth, sprinkle one of these on top. Harissa adds complexity and heat, while paprika brings a mild smokiness.

Alternatives & Additional Add-Ins

Protein Alternatives

SMOKED SALMON: For a Nordic twist, swap the prosciutto for slices of smoked salmon. Add them after baking to preserve their silky texture.
VEGETARIAN OPTION: Omit the meat entirely and add sautéed mushrooms or sun-dried tomatoes for a flavorful vegetarian version.

Vegetable Variations

MUSHROOMS: Add a layer of sautéed mushrooms for a meaty, umami boost.
TOMATOES: Cherry tomatoes, halved and scattered over the spinach, bring a burst of sweetness and acidity.
ZUCCHINI: Thinly sliced zucchini adds a light, fresh element that pairs beautifully with the eggs and cheese.

Cheese Options

CHEDDAR: For a sharper, more robust flavor.
GOAT CHEESE: Crumbled goat cheese melts into creamy pockets and adds tanginess.
FETA: Sprinkle crumbled feta for a Mediterranean vibe.

Spices and Herbs

CHILI FLAKES: For those who like heat, sprinkle some chili flakes with the salt and pepper.
FRESH HERBS: Add chopped dill, basil, or parsley before serving for a bright, fresh finish.

Topping Ideas

AVOCADO: Sliced avocado on the side or on top adds creaminess and freshness.
TOASTED SEEDS: A sprinkle of sesame or pumpkin seeds provides extra crunch.

This recipe is endlessly adaptable, making it perfect for both experimenting and using up ingredients you already have.

How do I make these baked eggs?

1. Preheat Your Oven

Set your oven to 350°F and allow it to preheat while you prepare the ingredients. Starting with a fully preheated oven ensures even cooking, which is especially important for getting the perfect egg consistency.

2. Prepare the Base Layer

Line the bottom of an oven-safe dish with your choice of bacon or turkey bacon. This layer not only adds flavor but also prevents the spinach from sticking to the dish. Ensure the slices overlap slightly to form a solid foundation. Cook the bacon according to the package instructions until your desired doneness.

3. Add the Spinach and Season

Spread the baby spinach evenly over the bacon. Sprinkle the spinach with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper to season it lightly. Pour the heavy cream over the spinach, distributing it as evenly as possible. The cream helps keep the spinach moist and lends a luscious texture to the dish.

4. Create Nests for the Eggs

Using the back of a spoon or your fingers, create four small indentations or “nests” in the spinach. These will cradle the eggs and keep them from spreading across the dish.

5. Crack the Eggs

Carefully crack one egg into each of the nests. Be gentle to keep the yolks intact. Sprinkle the remaining kosher salt and black pepper over the eggs. If you like a little spice, add a light sprinkle of harissa or paprika at this stage.

6. Top with Cheese and Breadcrumbs

Grate the parmesan cheese directly over the eggs and spinach, ensuring the surface is evenly coated. Follow with a sprinkle of panko breadcrumbs, which will crisp up beautifully in the oven.

7. Bake the Dish

Place the dish in the preheated oven and bake at 350°F. Cooking times will vary depending on how you like your eggs:

Runny Yolks: 7-8 minutes. The whites will be just set, and the yolks will be soft and rich.
Medium Yolks: 9-10 minutes. The yolks will be slightly set but still creamy.
Fully Cooked Yolks: 11-12 minutes. The yolks will be firm but still tender.

Keep a close eye on the dish during the last few minutes of baking, as the eggs can quickly overcook.

8. Finishing Touches

Once the dish is baked to your liking, remove it from the oven. Sprinkle an additional pinch of harissa or paprika over the top for color and flavor, if desired. Serve immediately with toasted bread on the side to soak up the creamy eggs and spinach.