Photo of Bacon, egg and spinach bakes by WW

Bacon, egg and spinach bakes

3
2
2
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
These are perfect for a simple weekend breakfast or quick work lunch

Ingredients

Hans 98% Fat Free Short Cut Bacon

125 g, (Weight Watchers), fat trimmed

olive oil

2 tsp

baby spinach leaves

1 cup(s), (50g)

egg(s)

4 medium

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four (⅓-cup/80ml capacity) muffin tin holes with oil.
  2. Cut each bacon slice in half lengthways. Line prepared tin holes with bacon strips.
  3. Heat oil in a small non-stick frying pan over medium heat. Add spinach and cook, stirring, for 2 minutes or until just wilted. Divide spinach among muffin holes. Crack 1 egg into each hole (see Kitchen tip). Bake for 15 minutes or until bacon is crisp and egg is cooked to your liking. Serve.

Notes

SERVING SUGGESTION: Mixed salad leaves, plus toasted sourdough bread.

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