Directions1.
Preheat your oven to 350°F (175°C). Generously grease a small baking dish (a 6-inch pie plate or similar size works well). 2.
Place a skillet over medium heat.
Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. 3.
Add the butter to the skillet if needed, then add the fresh spinach.
Sauté for 1-2 minutes, just until the spinach has wilted.
Remove from heat. 4.
In a medium bowl, whisk the eggs and heavy cream together until light and frothy.
Season with salt and black pepper. 5.
Stir the cooked bacon, wilted spinach, and shredded cheese into the egg mixture until well combined. 6.
Pour the mixture into your prepared baking dish and spread evenly. 7.
Bake for 25-30 minutes, or until the center is just set and the edges are lightly golden.
Let it rest for 5 minutes before slicing and serving warm.
Squeeze any excess moisture from the wilted spinach before adding it to the eggs. This is the key to preventing a watery bake.
