Bacon and cheddar–coddled eggs
Chopped frozen spinach
½ cup(s), thawed, squeezed dry
4 large egg(s)
Ready cooked bacon
4 slice(s), broken into pieces or chopped
Reduced-fat cheddar cheese
2 oz, or Swiss cheese, shredded (1/4 cup)
- Preheat oven to 350°F. Spray 4(8-ounce) custard cups or ramekins with nonstick spray. Place on small rimmed baking sheet.
- Divide spinach evenly among prepared custard cups. Beat eggs, pepper, and salt in medium bowl; pour into cups, dividing evenly. Top with bacon and sprinkle each with 1 tablespoon Cheddar. Bake until eggs are just set, about 20 minutes.
- Per serving:1 coddled egg