Mini Egg Casserole with Spinach and Croutons

Air Date: 
Fri, 03/02/2018
NC Ingredients: 
Mini Egg Casserole with Spinach and Croutons




6 sli
Applewood-smoked bacon, cooked and diced
shallots, finely chopped
1 clv
garlic, minced
6 oz
baby spinach
1 c
heavy whipping cream
1⁄2 c
grated parmesan cheese
Salt and pepper (optional)
1⁄2 c
croutons, chopped (leave a few whole)


Cook bacon in a 12 inch nonstick skillet over medium heat until crisp. Remove bacon; pour off all but 2 tablespoons drippings. Add shallot and garlic; sauté over medium heat 3 to 4 minutes until soft. Add spinach; cook until wilted, about 1 minute.

Return bacon to skillet. Stir in cream; reduce heat to low and simmer until cream is thickened, about 2 to 3 minutes. Add cheese. Season with salt and pepper, if desired. Divide spinach mixture evenly among four greased 5 oz. ramekins or custard cups. Sprinkle croutons evenly over the spinach. Break an egg over the spinach mixture and place in a preheated 400 degree oven for 12 to 15 minutes or until desired doneness. Remove from oven and allow to rest for 5 minutes before serving.


Lisa’s Notes: You can change up the cheese, use bread crumbs instead of croutons, use ham instead of bacon or even try using sausage. Serve with toast, biscuit or English muffin to dip into the sauce.