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Spinach + Bacon Egg Cups breakfast-on-the-go!


As much as I wish I didn't have to get up with the sun everyday and head to work- lunches, laptop, gym bag, etc in tow.... I have not made my fortunes yet and that's still the reality. Time to whip up a lovely ommlette or hash is sadly not real life (even when I get ambitious and think it can be)! So I figured out how to spend 30 minutes Sunday night and make breakfast for the week that I can just pop in the microwave and roll out! introducing... the spinach, bacon, egg + cheese 'MUFFIN'. It's gluten free and ridiculously delicious. I used turkey bacon and pack on the spinach for extra greens and less fat... but don't think I skimped on the cheese.... in fact, I used two kinds! :)

SERVING SIZE: 12 Egg Cups

PREP TIME: 5 minutes

COOK TIME: 25 minutes

INGREDIENTS:

8 local, cage free, organic eggs

1 cup of sharp cheddar (whole milk)

1 + 1/2 cup of monteray jack (whole milk) (divided)

4-5 strips of turkey bacon (organic, uncured, no nitrates)

1.5 cups of Spinach (roughly chopped)

sea salt + pepper to taste

2-3 tbsp vegan butter (*substitute coconut oil spray to lighten it up)

RECIPE:

Grease a silicon muffin pan with butter and preheat the oven to 350.

Griddle the bacon in a cast iron skillet until desired crispiness (I usually love my bacon EXTRA crispy BUT for this particular recipe, I just crisp the edges and find it provides much better flavor and texture inside the muffin). Chop the bacon and set aside.

Crack 8 eggs in a large mixing bowl, add the cheddar and 1/2 cup of monteray jack and whisk to combine. Whisk for about a minute to get a good amount of air in there. Divide the egg + cheese mixture evenly into the pan (shouldn't be more than 3/4 full).

Mix the bacon and spinach together and distribute evenly in the middle of each egg cup, try and get the egg to cover the top so the bacon and spinach is submerged in the egg and cheese mixture.

Top each muffin with the leftover monteray jack cheese, careful not to leave any stragglers on top of the pan because they'll burn right up!

Bake the muffins for 25 minutes. They will rise significantly and to avoid them sinking, after 25 minutes just turn the oven off and leave them for another 5 minutes and then remove them and gently put them on top of the oven to finish cooling. Use a rubber spatula to remove. Cover and refrigerate, heat for 1 minute in the microwave to serve.

Enjoy!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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