Put a local farm's bounty to work with this recipe from Green Thicket Farm chef-owner Caleb Howerton.
Bacon-Spinach Egg Cups
Yields | 12 egg cups |
- 12 large eggs
- ¾ cup green onions, minced
- ¾ cup freshly grated Cheddar cheese
- ¾ cup cooked bacon
- ¾ cup fresh spinach
- unsalted butter
| Preparation | Preheat oven to 350°F.
In a large mixing bowl, crack eggs and add green onions, cheese, cooked bacon and spinach; whisk until eggs are scrambled and ingredients are combined.
Grease a muffin tin with butter and fill each muffin cup ¾ full with egg mixture.
Bake for 20 to 25 minutes; serve immediately or refrigerate for up to 1 week.