2 tablespoons finely chopped onion
1/4 cup red pepper finely chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
4-6 cups baby spinach
4 eggs
1 cup shredded provolone cheese
4 slices crispy bacon finely chopped
Olive oil
Preheat oven to 350 degrees. Spray 4 individual ramekins with non stick cooking spray or olive oil. Heat tablespoon olive oil in skillet over medium heat. Add potato and cook until lightly browned. Add onion and pepper and cook for an additional 3-4 minutes. Add basil, oregano, garlic powder, salt, pepper, and spinach just until spinach wilts. Split the potato mixture between the 4 ramekins creating a small well in the center. Add one egg to the center of each ramekin. Split the cheese and the bacon between the ramekins. Bake for 20 minutes or until the whites are set. Allow ramekins to cool for ten minutes. Run a knife around the edge of the ramekin and gently lift out.