Make-ahead baked egg cups with bacon, cheddar, and spinach; easy to carry and reheat.
ABy Andrea
Servings
6
6 slice Bacon slices
8 piece Eggs
2 cup Fresh baby spinach, chopped
1 cup Sharp cheddar cheese, freshly grated
0.25 cup Heavy cream
2 piece Green onions, thinly sliced
1 tsp Dijon mustard
0.5 tsp Black pepper
0.25 tsp Salt
1 tbsp Butter, for greasing
Calories
360 kcal
Protein
23g
Carbs
3g
Fat
28g
Fiber
2g
Sugar
2g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 190°C (375°F). Grease 12 cups of a standard muffin tin generously with butter.
1 tbsp Butter, for greasing
2. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels, then crumble. Keep a teaspoon of the bacon fat in the skillet.
6 slice Bacon slices
3. Wilt the spinach in the skillet with the reserved bacon fat for 1 to 2 minutes, then transfer to a towel and squeeze out excess moisture.
2 cup Fresh baby spinach, chopped
Mix and Bake
4. Whisk the eggs, heavy cream, Dijon mustard, salt and black pepper until smooth and evenly combined.
8 piece Eggs,
0.2 cup Heavy cream,
1 tsp Dijon mustard,
0.5 tsp Black pepper,
0.2 tsp Salt
5. Divide the bacon, spinach, green onions and most of the cheddar among the 12 muffin cups. Pour the egg mixture over the fillings, filling each cup about three-quarters full, then top with the remaining cheddar.
1 cup Sharp cheddar cheese, freshly grated,
2 piece Green onions, thinly sliced
6. Bake for 18 to 20 minutes until the eggs are puffed, set in the center and lightly golden at the edges.
Cool and Store
7. Rest the cups for 5 minutes, then run a knife around the edges and lift out. Cool completely before refrigerating in an airtight container for up to 4 days, or freeze for up to 2 months.
8. To reheat, microwave 1 to 2 cups for 30 to 45 seconds (60 to 90 seconds from frozen) until hot throughout.
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