Egg Muffins with Brussels Sprouts and Bacon Hash
Hello, hungry people! 😉
I have an accidental recipe post for you today. My husband was in his home office, communicating with friends on Facebook as I cooked a Daleo (“Daleo” is Gluten-Free and not perfect Paleo because we use dairy) dinner. I thought a fun way to let him know dinner was ready was to post this photo on his wall.
After dinner, I noticed it had a number of “likes” and comments and I was asked for the recipe. I’ve seen recipes similar to this meal before, but I didn’t follow a recipe and just made up the meal as I went. I’m sure lots of us do this all the time, so when I was asked for a recipe, I figured I would type it up so it could be shared.
I’ve made the egg cups before and took step-by-step photos for a future blog post, but I made them differently this time so I’m using the only photo I had from dinner the other night. Please try these easy recipes – they’re delicious and pretty easy for a weeknight dinner or a weekend brunch.
Makes 12 egg muffins
1/4 or 1/3 cup milk product (I used Fat Free Half & Half)
4 slices uncooked bacon
handful of fresh, baby spinach
1/2 cup cheese, plus additional cheese for topping*
salt & pepper, to taste
nonstick cooking spray
*You can use more or less cheese, and any kind of cheese. This whole recipe is very forgiving and allows room for you to customize. The first time I made these, I put enough shredded cheese in the bottom of each well in the muffin tin to cover the bottom of each one. I didn’t measure the cheese. Last night, I put about a half slice of cheddar cheese at the bottom of each muffin cup. I also like to sprinkle additional cheese on top of each egg muffin before cooking. Use whatever cheese you have on hand.
Cut the raw bacon into small, rough, 1/2″ lardons (pieces). Place them into a hot medium to medium-high pan and cook until almost done.
While the bacon is cooking, preheat the oven to 375 degrees.
In a medium or large pourable batter bowl, whisk 9 eggs together until they’re mixed well. Add in the milk – and it’s OK to just pour it from the container and “eyeball” the measurement. Add salt and pepper to taste, and whisk until combined.
Chop or use kitchen shears to cut up the spinach. I use kitchen shears and snip them directly over the egg batter. Once you’ve added the spinach to the eggs, stir to coat the spinach well.
Remove the cooked bacon with a slotted spoon and drain on a paper towel. Discard most of the bacon fat, and set the pan aside for the Brussels sprouts dish. Leave about a tablespoon of bacon renderings.
Lightly coat a muffin tin with nonstick cooking spray and sprinkle some cheese into each muffin cup to cover the bottom. Pour the egg, milk and spinach mixture into each cup. Start by filling them 3/4ths of the way, then top off with any remainder egg mixture. If you use extra-large eggs, you may have too much batter and you can fill part of another tray. I used large eggs and my cups were very full. I could have stretched my batter to a 13th or 14th muffin. The egg muffins will rise in the hot oven and then shrink down as they cool.
Sprinkle the cooled, cooked bacon onto each uncooked egg muffin. They will sink into the eggs a little. If you’d like, add some more cheese. I used what I had on hand and sprinkled a little feta, Mizithra cheese, and dropped in a little Boursin garlic & herbs spreadable cheese (found in most grocery stores in the fancy cheese section) onto each egg cup. YUM!
Bake for 20 minutes at 375 degrees. Depending on your stove and amount of batter, they may cook in less or more time. Check them at 18 minutes. If the edges and top are browned to your liking, pull them out and let them cool in the pan, on a rack for a couple of minutes. Gently pull them out with a spoon or butter knife when ready to serve.
Any leftovers can be refrigerated and will reheat nicely for 30 seconds on level 8.
Brussels Sprouts Hash
Serves 2 – or less, if you’re not crazy about Brussels sprouts like we are!
1 bag (10 oz) of Shaved Brussels Sprouts from Trader Joe’s
1-2 T. butter
1 T. fat of your choice: leftover bacon fat, olive oil, canola oil, avocado oil…
2-3 cloves freshly pressed garlic (or less, if you’re not enamored with garlic)
4 crumbled slices of cooked bacon
salt & pepper, to taste
In a used pan that recently cooked bacon, turn up the heat to medium to medium-high and add butter. As it melts, add contents of the whole Brussels sprouts bag to the hot pan. Toss to coat the veggies and let rest for a few minutes. Add your freshly pressed garlic, bacon, salt, pepper and stir to combine. Let the mixture rest so it can caramelize, then stir to caramelize other pieces.
Don’t overcook – it may only take about 8 minutes to cook this. If you like it really caramelized, cook it longer.
Plate it up! We like to sprinkle a little salt and spray “I Can’t Believe it’s Not Butter!” on it. This may serve more than two, but we love Brussels sprouts and in our household of three, it only serves two. 😉
Thanks for reading my blog post!