When we have a plentiful supply of eggs, I’m usually looking for creative ways to make eggs seem not so boring. I can only get away with serving “breakfast for dinner” so many times before the family revolts. So this evening I came up with these great little bacon and egg cups and it got great reviews. You know the recipe is a keeper when Farmer Hubby says “the next time you make this…”
Bacon Egg and Spinach Cups
- 1 pound of thick-sliced bacon
- 9 eggs
- 1 cup of fresh spinach leaves, torn into bite-sized pieces
- 2 tablespoons of chopped onion
- salt and pepper to taste
- Optional: shredded cheddar or Swiss cheese
Preheat oven to 350 degrees. Cut 6 pieces of bacon into thirds. Using a muffin tin, arrange 2 of the cut pieces of bacon in the bottom of each muffin tin in a criss-cross pattern. Then take a long piece of bacon and line the inside of each muffin cup to form a “bacon cup” in 9 of the muffin cups.
Add approximately 1/2 teaspoon of onion to each cup. Then add about a teaspoon of spinach to each cup. Gently crack an egg into the center of each cup and sprinkle with salt and pepper to taste. If using cheese, sprinkle it on top. Bake at 350 degrees on the center rack for about 25 minutes or until egg is set. Remove from oven and serve. Makes 9 cups.