Baked Eggs

First, when you have a chance, check out my guest blog post that I wrote for the amazing Melissa who runs The Clothes Make the Girl.

This meal felt like spring and reminded me that despite the rain here in Northern CA, warm weather and Easter bunnies are right around the corner.  I will definitely make these for brunch on Easter Sunday and probably a few more times in between now and then.  All three of my boys loved these yummy little baked eggs and Jaden was super excited about the possibilities of making them “a million different ways mom!!”

Baked Eggs

5 ramekins

5 eggs

5 bacon strips

2 tablespoons coconut oil

1 sweet potato, grated

4 green onions, diced

2 cups baby spinach leaves

1/2 teaspoon smoked paprika

Sea salt and black pepper to taste

Preheat your oven to 350.  Start cooking your bacon!  While the bacon is cooking, heat the coconut oil in another pan and add the grated sweet potato. Saute the potato for about 2 minutes.  Add the green onion and cook for another minute or two.  Add the spinach and cook until the spinach is just wilted.  Add the paprika, sea salt and pepper to the vegetables, mix well, and divide the mixture evenly into the bottom of your 5 ramekins.  Carefully crack one egg on top of the veggie mixture into each ramekin.  Place the ramekins on a baking sheet and bake for 15 minutes.  While the eggs are cooking, crumble up your cooked bacon.  After the 15 minutes in the oven, sprinkle each egg evenly with the crumbled bacon and bake for an additional 3-5 minutes or until the eggs whites are set but the egg is still a little bit “jiggly” so that the yolks are not quite cooked all the way through.  Scoop the eggs carefully out of the ramekins and serve in bowls.  Be creative with your ingredients, like Jaden said – these can be “made a million ways!” Serves 5 but most people will want 2 so double the recipe if you want to!

Enjoy!

 

 

 

 

 

Comments

  1. says

    This looks AMAZING. I just had a veggies scramble, myself, and I thought I was full until I saw this photo. YUM!!
    I’m dying for some bacon, but have been doing the Whole 30 and cannot find bacon without sugar. Does anyone know WHERE on earth I can find bacon without any added sugar?

    • Fani says

      Farmland Thick Cut Bacon does not have sugar. I use it all the time. I’m from Kansas, new to Paleo/Primal in the last 2 months, and don’t have a Trader Joe’s anywhere nearby.

      A couple years ago, we found out how sensitive my husband is to MSG, which is present in nearly all bacons and sausages. Farmland Thick Cut bacon and Original Sausage in the green package (both tube and link) are also MSG free. MSG is present almost everywhere, listed a variety of ways, in nearly all processed foods. Eating Paleo makes it much easier to avoid MSG…in addition to the rest of the junk people have mis-labeled as “food”. I will be happy to provide more information if anyone is curious about MSG.

      I love your site, Sarah!!

      • Sarah says

        Thanks so much Fani for your input! You are right, it’s in everything these days so avoiding processed foods is the best way to avoid MSG for sure!! : )

      • Mary Ann says

        We had no idea my allergies were related to food, until we started switching to paleo in Feb. Because my “allergic” reaction was typical of seasonal/household, etc. reactions…. sneezing/stuffy/runny nose/itch watery eyes. They were getting worse and I was taking allergy meds every night and if I missed I paid for it. We had tried to get rid of msg a couple of years ago as well. I have not taken any (NONE) allergy medicine since March 12th. You never know… allergy sufferers may just be allergic to food and food additives that are not good for you! Thanks Fani, I hadn’t thought about the msg in bacon. Now hopefully we can find Farmland or one similiar around here!!

  2. Lacey says

    I’m thinking casserole style if ramekins aren’t handy. Which would make this eggs in purgatory PALEO STYLE!! Thanks for turnin’ my wheels, Sarah!!

    • Sarah says

      Great idea Lacey, I saw that a bunch of people posted below that they tried it casserole style and that it worked well!

  3. says

    Thanks for the tip…I noticed that the trader joe’s bacon had sugar in the ingredients but no actual grams of sugar in the finished product. I’ll buy some next time I’m there. If anything, my kids will most definitely enjoy it. :)

    I love…no, LOVE your recipes. My kids love them, too. They can’t wait to make the “Fun Burgers” you posted the other day. I’m surprised at how much they enjoy the food I’ve been making since we’ve been cutting bread and other flour-y things out of our diet. My whole family is thriving eating this way. It seems as though we’re a little happier and the grumpies aren’t coming around as often.

    I also pre-ordered the book! Can’t wait…

    • Aimee says

      So, I didn’t use the muffin tins. They looked like they would have been too small to fit everything. Oh well!

    • Sarah says

      Looks like some people tried it casserole style and it worked well, just might have to cook it a few minutes longer. Also I saw that someone above made them in bell peppers cut in half instead of ramekins, love that idea too!!

  4. Betsy Lard says

    Last time I tried baked eggs, then came out spongy–yuck. Was this from overcooking them? Thanks in advance!!

    • Sarah says

      I would say yes from overcooking and from probably not having any fat in there with them. The coconut oil from the veggies helps and so does the bacon on top at the end! Just make sure you take them out while they are still a little jiggly and the yolk is not cooked all the way through.

  5. Nicole says

    YUMMY!! And can I just add how much I appreciate the photos of the steps for your meals!!!! Having that visual aid helps so much!

    • Sarah says

      You can also make them like a casserole and if you saw the comments above, some people used halved bell peppers for the ramekins! I want to do the same thing, sounds so good to have an edible ramekin!

  6. Juliana Crespo says

    Wow, when I can eat eggs again without fearing another IBS episode, I’m going to try something like this! Thank you.

    • Sarah says

      We took Jaden’s advice this weekend and made them with diced bell peppers, onions, and spinach. Really good that way too!

  7. Danetha says

    Just got finished making these for brunch (in fact, hubby is cleaning the kitchen as I type). They were super delicious and filling! Great recipe, as always :)

  8. Amber says

    Made this yummy dish for my family and relatives visiting from out of town. SO DELICIOUS!!! We didn’t have any ramekins so we justed used a casserole dish. Still turned out perfect.

    We also only had smoked paprika….worked great and gives it a wonderful smoky flavor that went well with the applewood smoked bacon from Trader Joe’s.

  9. says

    I’m so excited to make this! Although I don’t have ramekins like some other readers, I think I’ll do it “casserole” style too. =)

  10. Jackie Viet says

    OMG, so good! I just made this and am in paleo heaven right now. I used a large or gaint muffin tin and it worked great. I also added sun dried tomatoes.

  11. Lacey says

    CASSEROLE STYLE was a SUCESS! I used a square (8″x8″ maybe) casserole dish. Did everything exactly like the recipe (with the exception of the green onions…I subbed green cabbage). I cracked eggs and placed one in each corner (so instead of 5, I used 4..but one more in the middle would have been fabulous but I’m runnin’ low and it’s raining cats and dogs so no egg runs today). I cooked for the 15 mins, added my bacon (used 3 strips instead of 5), checked back in 5 mins and thought they needed more time. I checked back every 2 mins and finally took them out after 5 extra mins (total bake time: 25 mins). Probably need just 2-3 extra mins in this form. But still sooo sooooo YUMMY!! I’ll put my pics up on Everyday Paleo’s Facebook wall…as Martha would say: “visual aids: they’re a good thing” :)

  12. Nikki Burke says

    Just devoured it! Delish…. And even non paleo hubby loved it. Don’t forget to grease the ramekins like I did;)

    • Sarah says

      We do! We dye eggs together and hide them for each other and instead of candy in the eggs we’ll put pennies/nickles/dimes and a few quarters and in the baskets the little kids will get stuff like coloring books and crayons and a couple pieces of dark chocolate. More than anything they love to color and hide and find the eggs! Easter can be just as much fun without the jelly beans!

  13. Erin W. says

    I happened to have turnips and Swiss Chard in my fridge so I used that along with a little red pepper and onion. Turned out very yummy!! And I had some extra veggies for the next day. Egg-celent recipe! (I couldn’t resist) Thanks for all your ideas; they certainly keep me from getting bored with Paleo.

    • Sarah says

      Lot’s of other blog readers have made it casserole style and said that it turned out great, that might be the best way to go because it would be hard to fit everything into the muffin tins. Good luck! : )

  14. says

    I made these yesterday with: shredded carrots, handful of chopped onion, sun dried tomatoes, chopped asparagus and the the bacon. They were awesome and very filling!

  15. Nate says

    What you use to grate your sweet potato? I’ve tried using a cheese grater but after the first couple of passes with it I’m unable to get the rest to grate as the grater doesn’t catch on anything? Do you have any tips or tricks? Could you recommend a particular grater that is good for using for this?

  16. Laura Howell says

    This was awesome. I made them in the large muffin tins and they came out perfect. I also did three with a bacon strip around the outside as well. These were great for my hubbsters quick mornings…he just grabs one and a napkin and then eats on his way to work!!

  17. Liz Joiner says

    These were delicious! I can’t wait to play around and experiment. I did end up overcooking them a bit. I was waiting for the whites to set (seemed like it took longer for them to look like they are cooking). Next time I’ll know not to worry about that and take them out and let them rest. I can definitely see adding a tomato slice into mine next time!

  18. says

    Love this – we have made it several times now. I added a little bit of spinach the last time. Delish! May we share this on our website to spread the word? Thanks Sarah and keep up the inspiring work you do.

    Trina and Tony
    CrossFit Station, Eagle Idaho

  19. Steph C. says

    This meal was awesome! Thanks Sarah! The second time I made it I decided to use sauteed kale with cumin, curried chicken, curried mayo, an egg and a little cumin on top. It was fantastic!!! :)

  20. Stacey says

    I made this for breakfast…it was just OK. I am not a big fan of sweet and savory mixed together, for example, don’t like glazed ham. The sweet potato part was real sweet and I didn’t like it with eggs. But, I did like the sweet potato part by itself and will probably make and serve just that as a side dish in the future. It was real sweet to me, but I have noticed that as we have cut processed foods out of our diet, things that are only a little sweet taste much sweeter. I think that is a good thing as it means fruit tastes sweet when in the past when we were eating sugary things, fruit did not. I will probably go back to making my baked eggs with tomato sauce and parmesan like I have in the past. The sweet potato/onion/spinach stir-fry will probably become a side dish option.

  21. Emily C says

    I just had great success with this recipe. You can substitute chicken egg for the quail egg if you don’t have any (I got mine at a small local farmers’ market). It was delicious! If I were to do it again, I might add a touch of cayenne for some spice. This was a great one-dish meal for one person, or lots!

    Baked quail eggs
    Spread butter in muffin tins. Put a thin slice of fresh tomato in the bottom of each ring. Break 2-3 quail eggs in each ring, sprinkle with salt and pepper. Cover each ring with another slice of tomato, sprinkle with salt and pepper and top with a small amount of butter. Bake until tomatoes are done and quail eggs solid.

  22. Karen B. says

    I love love love baked eggs, but hadn’t had them for quite awhile and I found your site in a search for the how to! Yummy!! Yesterday, I followed your recipe, and today, I changed it up with some broccoli, saute’ed with the spinach and onion, added a bit of cream with a sploch of Dijon mustard and yummmmmm!!!

  23. Kim says

    was trying to figure out breakfast this morning and was going to do bacon and eggs. did a search for eggs and this recipe popped up. Good thing I had that sweet potato that was growing sprouts! These turned out amazing! used only2 eggs and 3 strips of bacon and a handful of spinach since it was just me enough for 2 ramekins. Added a smoothie and I was good to go!

    • Sarah says

      I was just thinking about making these as well! I love baked eggs and haven’t made them in awhile…. I’m glad you liked them! : )

  24. Toni says

    These were such a great idea! I now make them with whatever leftover veggies/squash/potatoes from the night before and they make a tasty breakfast for our family. Thanks goodness – everyone was getting tired of scrambled and fried eggs.

  25. says

    I run a B&B and I can see these being a big hit with our guests. Problem though, is that our 1-bdrm suites are in a separate cabin with kitchenettes so I prepare their breakfast the evening before and deliver it to their suites. That way they can wake up whenever they want and eat whenever they want. Would this breakfast still be good the next day if prepared the day before?

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