How to make it

  • Preheat oven to 350.
  • Line muffin tin with aluminum cupcake liners (or brush tin with oil, or use silicon muffin tray). They will stick, so you need to take care in choosing which you use. You may also use large muffin tins. You'll yield larger (yet fewer) muffins.
  • Start by whisking all egg ingredients. Set aside.
  • Cook bacon and drain. Let cool. Set aside.
  • Saute onion and garlic in olive oil or a little bacon grease for 1 minute. Add spinach, salt and pepper. Cook over medium/high heat until spinach begins to wilt. Take off heat and let cool.
  • When all ingredients have cooled to room temperature, place cooked spinach in strainer set over the egg mixture. Press spinach into strainer forcing extra liquid to drain into egg mixture.
  • Next, add shredded cheddar, bacon and pressed spinach to bowl and gently toss until well incorporated.
  • Assembly: Layer each muffin tin with bacon/spinach mixture, then top with 2-3 cubes Swiss cheese and grape tomatoes. Whisk egg mixture again and pour on top of ingredients in tin just below top.
  • Bake at 350 for about 20 minutes on foil lined baking tray (to catch drips).
  • Low carbers: 1g effective carbs each for smaller muffin size.
  • Tips:
  • If you'll be making these larger, you may need to add to the cooking time. Cook until the eggs are set. Some people will enjoy them more golden brown and will cook them a little longer. They are done when the eggs are set and the cheese is ooey-gooey.
  • Variations:
  • Essentially, these are mini quiches, you can literally use any add-ins you'd like. (Did somebody say spinach-artichoke? Ham and cheese? Sausage? Meat lovers? <<drool>>) When modifying, lend attention to the size of the muffin cup. Leave enough room for the egg mixture and be aware of moisture level of ingredients. Squeeze out extra liquid of veggies before lining tins.

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