Savory Bacon & Spinach Egg Bake: Perfectly Delicious and Healthy

Creating the Custard

In a large mixing bowl, whisk together the 8 large eggs and 1 cup whole milk until fully combined. Stir in ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ⅛ teaspoon ground nutmeg. The nutmeg adds a subtle warmth that pairs beautifully with the bacon’s smokiness.

Assembling the Bake

1. Layer the Base. Lightly grease a 9‑x‑13‑inch baking dish. Spread the cooked bacon evenly across the bottom, followed by the sautéed onion and wilted spinach. This creates a flavorful foundation that the custard will soak into.
2. Add Cheese. Sprinkle the 1 cup shredded sharp cheddar over the vegetable‑bacon layer. The cheese will melt into the custard, creating a gooey, golden interior.
3. Pour the Custard. Gently pour the egg‑milk mixture over the assembled ingredients, ensuring it covers everything evenly. The custard will fill the gaps and bind the layers together as it bakes.
4. Top with Parmesan. Evenly distribute 2 tablespoons grated Parmesan on top. This will form a crisp, caramelized crust that adds texture and flavor contrast.

Baking & Finishing

Place the dish in the preheated oven and bake for 25–30 minutes, or until the custard is set (a gentle jiggle in the center is okay) and the top is golden brown. If the top browns too quickly, loosely cover with foil for the last 10 minutes. Once out of the oven, let the bake rest for 5 minutes; this allows the custard to firm up and makes slicing cleaner. Garnish with fresh chives if desired and serve hot.