(Do not precook your bacon) Oven Breakfast in a Ramekin

Course Breakfast

Keyword breakfast, casserole

Author Jessica Healey

1 ramekin or a small omelet pan, which is closer to what I use. I have a small Calphalon omelet pan (similar to the one pictured in this post) and absolutely LOVE it.

Milk of choice just a splash
1 T of your fav butter & a little to grease your ramekin
1/8 C onion minced finely
1 clove garlic minced finely
Frozen organic spinach just a small handful, depending on the size of your ramekin
Pastured bacon
Your favorite shredded cheese I often use Kerrygold Blarney Castle, just enough to cover the top
2 farm fresh eggs
Sea salt & pepper to taste

Pre-heat oven to 425 degrees.
Cut 1-inch off the end of your bacon. Dice it and set aside. Place butter and milk in greased ramekin; add onions and garlic, then add spinach on the top.
Add salt and pepper to taste, then top with raw, diced bacon.
Put the remaining bacon on a roasting pan lined with foil...so it is ready to go in the oven at the same time as the "mini-casserole."
Bake for 25-30 minutes, until bacon is browning.
I bake the bacon on the bottom rack and "mini-casserole" on the top.
Remove casserole, top with cheese and crack two eggs on top. Put back into oven for approximately 4-6 more minutes (until the eggs are to your liking).
My bacon was done to my liking 5 minutes before my casserole. :)