Baked Egg Cups

I wanted to make a hearty breakfast for six people before Levi drove back to Alabama, so I baked up some Baked Egg Cups.

Ingredients:

• 1 tablespoon olive oil
• 1/2 bell pepper, diced
• 1/2 sweet onion, diced  
• 2 handfuls spinach, chopped/diced
• 12 eggs
• salt and pepper to taste
• 6 strips bacon, cooked, cooled, and chopped into small pieces.
• 4 ounces cheddar cheese, shredded

Instructions:

1.  Grease a muffin pan with cooking spray. Preheat oven to 350.
2. Saute bell pepper and onion in olive oil in a saute pan for 4 to 5 minutes to soften. 
3. Add spinach, then cook for another minute or two to wilt and release water. Take off heat, and let cool.
4. Crack 12 eggs into a medium bowl. Whisk until smooth. Sprinkle with salt and pepper to taste.
5. Put a tablespoon of veggies in each well of muffin pan.
6. Divide eggs among muffin wells.
7. Sprinkle bacon pieces over all wells, then sprinkle cheese over all wells.
   (You could stir each well, if you want to distribute the cheese and bacon and veggies.)
8. Bake for 15 minutes or so until set.
9. Let the pan cool on a rack for  minute or so, and then loosen egg cups with a kitchen knife as needed to remove.

Carole's Notes:

We liked this - since they bake gently in the oven, you don't have to stand over a stove scrambling them.


I did not really follow anyone's recipe - multiple similar ideas on the Internet. I added the veggies I like, as well as bacon and cheese.