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Egg Cups with Bacon, Spinach, Tomato, and Cheese

I made these with bacon, but you could use ham, prosciutto, or extra spinach for a vegetarian version. These are awesome to throw together on a lazy Sunday morning.  Veggies, protein, and bacon goodness, what more could you ask for?

Serves 4

  • 8 strips bacon, cut in half
  • 2 Roma tomatoes, ends trimmed and cut into 4 slices each
  • 1 cup frozen spinach
  • 8 eggs
  • 1 cup shredded sharp cheddar (white or yellow)
  • salt and freshly ground black pepper
  • hot sauce for serving

Preheat oven to 400 degrees.  Spray a 8 cups of a 12 cup muffin tin with non-stick spray.  In a skillet, cook bacon strips until mostly cooked through, about 2 minutes per side. Do not let bacon get crispy.  Drain on paper towels.  Line 8 muffin tins with 2 strips of bacon, forming an “X.”

Place spinach in a microwave safe bowl and microwave for 1-2 minutes to warm slightly.  Place spinach on top of bacon, season with salt and pepper and then add a layer of tomato.  Crack one egg over top of each of the cups and season again with salt and pepper.

Bake in the oven for 10 minutes. Remove and add shredded cheese to each cup. Bake again for another 5 minutes until cheese is melted and bubbly.  Serve with hot sauce if desired.

 

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