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.