Friday, August 01, 2014


makes 12 

6 slices nitrate-/nitrite-free bacon
1/2 cup chopped onion
2 cloves garlic, minced 
10 ounces fresh baby spinach, chopped  
4 large whole eggs 
5 large egg whites  
1/3 cup milk 
1 teaspoon baking powder  
1/2 teaspoon sea salt 
1/2 teaspoon ground pepper  
1/2 cup chopped Brie, rind removed 
Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray. Heat a sauté pan over medium heat. Add bacon and cook until browned and crisp. Set aside on paper towels. Drain drippings from pan. Add onions and garlic to same pan. Cook 3 minutes over medium heat, until soft. Add spinach. Cook 2 minutes, until wilted. Add a little water if the pan is too dry. Crumble bacon and mix in with spinach. Set aside.

In a separate bowl, whisk eggs and whites with milk, baking powder, salt and pepper. Stir in spinach mixture and cheese. Divide egg mixture evenly between muffin cups. Bake 20 to 25 minutes, until golden brown and firm to the touch.

bacon recipe source: Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

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