Ingredients

For the Egg Bake:

• 8 large eggs (at room temperature)
• 3/4 cup Elmlea Double Cream (or heavy cream)
• 200g/7 oz back bacon, chopped
• 150g/5.3 oz fresh baby spinach
• 1/2 cup shredded carrots
• 2 spring onions, sliced
• 100g/3.5 oz cheddar cheese, shredded (plus extra for topping)
• Salt and pepper, to taste

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish or a casserole pan with butter or cooking spray.
2. Prepare the Bacon:
   • In a skillet over medium heat, cook the chopped bacon until it’s crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate to remove excess grease.
3. Sauté the Vegetables:
   • Using the same skillet, add the baby spinach and cook for 2-3 minutes, or until it wilts. Remove from heat and set aside.
4. Mix the Eggs and Cream:
   • In a large mixing bowl, whisk together the eggs, Elmlea double cream (or heavy cream), salt, and pepper until smooth and well-combined.
5. Combine Ingredients:
   • Add the cooked bacon, wilted spinach, shredded carrots, sliced spring onions, and 100g (3.5 oz) of shredded cheddar cheese to the egg mixture. Stir until all ingredients are evenly distributed.
6. Pour and Bake:
   • Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle additional cheddar cheese on top.
   • Bake in the preheated oven for 25-30 minutes, or until the egg bake is set and the top is golden brown.
7. Serve:
   • Remove from the oven and let it cool slightly before slicing. Serve warm, garnished with extra spring onions if desired.

Nutritional Information (Approximate per Serving):

• Calories: 270 kcal
• Protein: 16g
• Fat: 22g
• Carbohydrates: 3g
• Fiber: 1g
• Vitamin A: 70% DV
• Calcium: 15% DV
• Iron: 10% DV

Note: Nutritional values are estimates and may vary based on ingredient brands and quantities.

Frequently Asked Questions (FAQs)

Q1: Can I substitute another type of meat for bacon?

• Absolutely! Ham, sausage, or even a meat-free alternative work well in this recipe. Just make sure to cook the meat thoroughly before adding it to the egg mixture.

Q2: Can I make this recipe dairy-free?

• Yes, you can substitute the heavy cream with a dairy-free alternative such as almond milk or coconut cream, though it may slightly alter the flavor and texture.

Q3: What can I add if I want more vegetables?

• This recipe is flexible and pairs well with bell peppers, mushrooms, or diced tomatoes. Add your favorite vegetables for extra color, flavor, and nutrition.

Q4: Can I freeze the leftovers?

• Yes, this egg bake freezes well! Cut it into portions, wrap them individually, and freeze for up to 3 months. Reheat in the microwave or oven before serving.

Q5: Can I prepare this recipe in advance?

• You can assemble the egg mixture the night before and refrigerate it. In the morning, simply pour it into the baking dish and bake as directed.

Tips for Making the Perfect Bacon Spinach Cheddar Egg Bake

• Room Temperature Eggs: Letting the eggs reach room temperature before mixing helps them whisk up more easily, creating a smoother and more consistent texture.
• Adjust Seasoning: While bacon and cheese provide saltiness, taste the mixture before baking to adjust salt and pepper to your preference. Avoid over-salting, as cheese and bacon contain natural salts.
• Grease the Baking Dish: Be sure to grease your baking dish well to prevent sticking, especially if you’re using a ceramic or glass dish.
• Top with Extra Cheese: Adding a layer of cheese on top creates a golden, bubbly crust and adds a delicious cheesy finish. Feel free to experiment with other cheeses like Gouda or mozzarella for a different twist.
• Allow to Cool Slightly Before Cutting: Letting the egg bake rest for a few minutes after removing it from the oven makes slicing easier and allows the flavors to settle.

Storage Tips

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven as needed.
• Freezing: Freeze individual portions by wrapping them in plastic wrap, then placing them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight or reheat from frozen.
• Reheating Tips: For best results, reheat in the oven at 325°F (165°C) for about 10-15 minutes, or until warmed through. This helps maintain the texture and prevents sogginess that can occur with microwaving.

Conclusion

This Bacon Spinach Cheddar Egg Bake is an easy, delicious, and highly versatile dish that’s sure to become a breakfast or brunch staple. With its creamy, cheesy, and savory flavors, it satisfies cravings while offering nutrients from fresh vegetables and protein-rich eggs. Plus, it’s easy to make in advance, making it ideal for busy mornings or meal-prep days. Whether you’re serving it to guests or preparing meals for the week, this egg bake provides a satisfying, hearty option that everyone will love. Give it a try and enjoy the rich flavors and textures that make this dish unforgettable!