It may seem as if I have an unlimited amount of time to cook. This is simply not true for me. It is, however, easier for me to cook earlier in the week having lots of leftovers when the weekend comes and we are super busy with family stuff. My total time in the kitchen today is 20 minutes. I’ll have a smoothie with the left over egg whites from yesterday’s Pot de Creme for lunch and leftovers for dinner. Many mornings I get up for my 5:30 runs at 4:30 and need breakfast to be ready in a flash. This particular morning my husband was going to need to be out of the door shortly after I got back so I made Spinach Bacon Egg Cups. When my alarm went off this morning I stumbled into the kitchen and started the bacon and coffee, while my egg cups cooked I got dressed and had a cup of coffe. I was ready to go by 5:15 and breakfast was resting on the counter for my family to dig into when they got up. You have probably seen some version of this elsewhere but here’s how I get it done.
Spinach Bacon Egg Cups
6 strips bacon (I like Pederson’s uncured bacon)
8 whole eggs
5-6 C fresh spinach chopped roughly
heavy pinch of salt and fresh cracked pepper
Preheat oven to 400 degrees. Fry bacon on the stove top. While that is going I chop the spinach and whir the eggs with salt and pepper for a few seconds in the blender. Doing this makes the eggs fluffy, it’s also super fast. When the bacon is cooked reserve the bacon grease and sauté the spinach in the same pan. While the spinach cooks grease the insides of a 12 cup muffin tin with the bacon grease and a silicon basting brush. You can also use silicon muffin cups which make pretty scalloped edges If you have them. Pour the egg mixture into the muffin cups, top with spinach and crumbled bacon. Bake the eggs for 8-10 minutes until just set in the center. Top with guacamole. I’d also like to note that my 3 year old daughter ate three of these this morning and my 16 month old ate one too. I feel like I’m winning starting my kids day with spinach. I like to get creative with this. You can put anything in it, leftover roasted sweet potatoes, tomatoes, zucchini, pulled pork, roast chicken…the world is your oyster.