Sunny Spring Egg Cups
 
Cook time
Total time
 
Ingredients
  • 12 large slices of back bacon or ham (sliced thick)
  • 6 ounces frozen, chopped spinach*, thawed and drained
  • 1 cup ricotta cheese
  • 2 tbsp sour cream
  • 1/2 cup grated Parmesan cheese
  • 4 eggs
  • 1/4 cup whole milk
  • 1/4 tsp hot pepper sauce, to taste
  • 1 tsp tarragon (or cumin)
  • 2 tsp dried parsley, diced
  • pepper to taste
  • salt to taste
  • 1/2 – 1 cup cheddar cheese, shredded
  • 1 jar Salsa, mild or spicy
  • Avocado, chopped
Instructions
  1. Preheat oven to 350° F.
  2. Line 12 muffin tin with one slice of back bacon. If your bacon is smaller, use 2 or 3 and overlap to make a cup.
  3. In a medium bowl, stir together the spinach, ricotta cheese, sour cream, and Parmesan cheese. Mix until well combined.
  4. In another bowl, beat together the eggs, hot sauce, tarragon, parsley, and salt and pepper to taste. Pour this egg mixture into the spinach mixture and stir well to combine.
  5. Using a small measuring cup, ladle this egg and spinach mixture into each muffin cup.
  6. Sprinkle the tops with cheddar cheese then bake for about 25-30 minutes. Remove from oven to a wire rack and let stand for about 5 minutes. Pop out of the muffin tin and serve hot with avocado and salsa on the side.
Notes
*Tip: My spinach is organic and came frozen in a paper bag. I just slit the top open and microwaved briefly to defrost. Then simply squeeze/wrung the water out of the package.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/03/09/sunny-spring-egg-cups-%ea%82%a6/