Quick Summary: A simple one-skillet breakfast of eggs baked on top of bacon and wilted spinach. No flipping, no fussing. Ready in about 10 minutes. Serves: 1-2
Jump to: How to Make It? | Tips for Best Results | More Slow Carb Breakfasts | FAQ
This is my favorite slow-carb breakfast because it’s nearly impossible to mess up. You fry bacon, wilt spinach in the drippings, crack eggs on top, cover the skillet, and let everything cook together. Even if it turns into a scrambled mess, it’s still delicious.
It’s faster than frying and flipping eggs, simpler than an omelet, and hits all the slow-carb requirements: protein from the eggs and bacon, vegetables from the spinach, and good fats from the bacon drippings.
How to Make It
This is more technique than recipe. Adjust quantities to how hungry you are.
- Fry bacon in a skillet until just under your preferred crispiness. Leave the bacon in the pan.
- Drain off some of the grease, but leave enough to coat the pan. Reduce heat to medium-low.
- Add a handful or two of bunch spinach (stems removed) on top of the bacon.
- Crack 2-3 eggs directly onto the spinach. Season with salt and pepper.
- Add a splash of balsamic or apple cider vinegar for extra flavor.
- Cover the skillet and let the eggs bake on the stovetop for 5-7 minutes, until the whites are set and yolks are done to your liking.
- Use a spatula or just tilt and slide the whole thing onto a plate and enjoy!
Tips for Best Results
- Use bunch spinach rather than baby spinach. It holds up better and has more flavor.
- Covering the skillet is essential. The trapped steam cooks the tops of the eggs.
- Medium-low heat prevents the bottom from burning while the eggs set.
- The vinegar splash sounds odd but really brightens the dish.
More Low Carb Breakfast Ideas:
Slow Carb Baked Eggs with Chile Verde Sauce
FAQ
You can, but it wilts to almost nothing and gets mushy. Bunch spinach or other hearty greens like kale or chard work better.
Your heat may be too low, or the skillet wasn’t covered tightly. Give it another minute or two, or finish under the broiler briefly.
Absolutely. Mushrooms, tomatoes, or peppers all work. Sauté them with the bacon before adding the spinach.
It depends on your appetite. Two eggs with a few strips of bacon and a big pile of spinach fills me up, but you could easily scale it for two people using a larger skillet.
The acid cuts through the richness of the bacon and egg yolks. Apple cider vinegar works too. Start with a small splash and adjust to taste.
Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.
My mom made the egg, bacon, spinach breakfast when we were little kids and we all made fun of her. (You know how little kids like anything green) Now as an adult I can appreciate her trying to change things up. Now I am going to try this recipe. My how our tastes change. It was fun seeing this recipe. Brought back a fun memory. Thank you..
That’s great Joan! It’s really my go-to breakfast now.
LOve this recipe! Spinach is not my favorite but I will totally give fresh spinach a go in this combination – my egg variations for breakfast started to get a little boring after all.
Yes, a lot of people don’t like spinach but if you can find a tasty way to incorporate it into your meals you will gain a ton in terms of micronutrients. It’s the king of veggies as far as micronutrients go. Try fresh baby spinach in a blueberry protein smoothie…..you won’t even be able to taste the spinach at all. Here’s a link to that recipe if you don’t already know it: https://farmtojar.com/protein-smoothies-low-carb-diet/
You had me at bacon… and eggs.. and spinach! 🙂 This is one of our favorites… so yummy!
Mine too Carmen!