Baked Bacon, Spinach, and Egg Cups
"These individual baked egg cups are packed with crispy bacon and tender spinach, making for a delightful, high-protein breakfast or brunch that's easy to prepare ahead of time."
Ingredients
All Steps
- 1
Preheat your oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin with olive oil spray.
- 2
Cook the bacon in a skillet over medium heat until crispy. Remove from skillet, drain on paper towels, and crumble once cooled.
- 3
If using fresh spinach, quickly sauté it in the same skillet (draining any excess bacon fat first) for 1-2 minutes until wilted. Squeeze out any excess water.
- 4
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 5
Divide the crumbled bacon and wilted spinach evenly among the prepared muffin cups.
- 6
Carefully pour the egg mixture over the bacon and spinach in each cup, filling them about two-thirds full.
- 7
Bake for 18-22 minutes, or until the egg cups are set and lightly golden on top. A knife inserted into the center should come out clean.
- 8
Let cool in the muffin tin for a few minutes before carefully removing them. Serve warm.