BACON, EGG & SPINACH
MUFFIN CUPS
Bake these easy egg cups on a Sunday and you'Il have enough to last you for the
whole week. Refrigerate the leftover cups, then reheat in the microwave. For a lighter
version, use turkey bacon and swap in purchased egg whites for half of the eggs.
¼ package (2½ oz) frozen spinach leaves or 1 cup loose frozen leaves
4 bacon strips, thinly sliced crosswise
2 Tbsp thinly sliced green onion
8 large eggs
4 Tbsp milk
¾ cup shredded Monterey jack cheese
Preheat the oven to 375°F. Coat the 12 cups of a standard muffin pan with cooking spray.
Rinse the frozen spinach in a colander with cold running water for 10-20 seconds, then let it thaw while you cook the bacon.
In a frying pan, fry the bacon 3 over medium heat, stirring often, until lightly browned on the edges, 3-4 minutes. Transfer the bacon to a paper towel–lined plate and pour off all but 1 Tbsp of the bacon fat in the pan. Return the pan to low heat, add the green onion, and cook, stirring, for minute. Add the onion to the plate with the bacon.
In a bowl, whisk the eggs and milk until blended. Squeeze the spinach dry with your hands and add to the egg mixture. Add the cheese, bacon, and green onion. Stir gently until mixed.
Pour the egg mixture into 5 the prepared muffin cups. Bake until the eggs are puffy and set, 20-22 minutes. Serve warm or at room temperature.
Makes 12 servings