This sheet pan meal is a cinch to make and great for when you want layers of flavor without too many steps or too many dishes. A creamy herbed mayonnaise added right before serving amps up the healthy fats in this dish, so aim to get the best quality mayo that you can find!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 slices of bacon
3 cups baby spinach
4 large eggs
4 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried dill
1 whole scallion, minced
Preheat your oven to 350 degrees Fahrenheit.
Bake bacon on a baking sheet until crispy, about 10 minutes. Set aside and slice in bite-sized pieces, keeping the bacon grease on the pan.
Arrange baby spinach over pan. Crack eggs directly onto the pan and season with sea salt and black pepper. Bake until the eggs have set, about 10 minutes.
While the eggs are baking, mix mayonnaise, sea salt, black pepper and dried dill together in a small bowl.
When the eggs are done baking, remove from the oven and garnish with dollops of mayonnaise, bacon and minced scallion.
Store any leftovers in the fridge for up to 3 days.
Net Carbs: 1