Spinach Bacon Egg Muffins

by Country Spoon

A quick and easy breakfast on the go with freshly picked spinach from the garden and of course – freshly collected eggs. 

Spinach Bacon Egg Muffins:

5 eggs – beaten

6 slices of bacon

1 large bunch of spinach

1 c. all-purpose flour

3/4 c. cornmeal

1 t. salt

1/8 t. cayenne pepper

2 t. baking powder

1 c. milk

2 T. olive oil

1 c. cheddar cheese – shredded

Preheat oven to 400. Heat a skillet on oven range and cook bacon until crispy. Remove bacon and let cool. Pour off bacon fat, reserving 2 T. and add it back to the hot skillet. Add spinach leaves and saute until spinach is tender and remove from pan.  Add 1 T. bacon fat to skillet and add beaten eggs.  Scramble gently until eggs are cooked, but slightly undercooked and add to a medium bowl. Finely chop sauteed spinach and add to eggs.

In a large bowl, combine the flour, cornmeal, salt, cayenne pepper and baking powder.  Pour in milk and olive oil and mix until combined.  Add egg and spinach mixture, crumbled bacon and cheddar cheese.  Spoon batter into greased standard muffin cups and bake in preheated oven for about 15 minutes.  Remove and serve warm.  Batter makes 12 muffins.