Bacon and Egg Cups with Spinach

Bacon and egg cups are a quick and easy breakfast or brunch dish that can be made ahead of time and reheated when you're ready to eat. They're also a great way to use up leftover bacon and eggs. This recipe is for a basic bacon and egg cup, but you can easily add other ingredients to customize them to your taste. For example, you could add chopped vegetables, cheese, or even salsa. The turbo broiler can be used to cook the bacon cups in just a few minutes, making this a great option for busy mornings.

The bacon and egg cup is a classic breakfast dish that has been around for centuries. It is believed to have originated in England in the 16th century. The original recipe called for simply wrapping a slice of bacon around an egg and baking it in a muffin tin. Over time, the recipe has evolved to include a variety of other ingredients, such as cheese, spinach, and vegetables. Today, bacon and egg cups are a popular breakfast dish all over the world.

Prep time: 15 | Cook time: 25 | Serves: 12

Ingredients

• 12 slices bacon
• 12 eggs
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 12 muffin cups

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Line a muffin tin with muffin liners.
3. Place a slice of bacon in each muffin cup and press down to form a cup.
4. Crack an egg into each bacon cup.
5. Sprinkle with spinach and cheese.
6. Season with salt and pepper.
7. Bake for 20-25 minutes, or until the eggs are set.
8. Let cool slightly before serving.

Why It Works

• The bacon cups are cooked in the turbo broiler, which cooks them quickly and evenly.
• The bacon cups are lined with parchment paper, which prevents them from sticking to the muffin tin.
• The eggs are cracked into the bacon cups and cooked until they are set.
• The cheese is melted and the spinach is wilted, creating a delicious and satisfying breakfast.