8 slices thick-cut bacon, cut into ½ –inch crosswise
1 cup diced white mushrooms (4 large ones)
2 cups chopped spinach
12 large eggs
Salt and pepper
Instructions
Preheat oven to 350°F. Grease a 12-cup muffin pan. (I used 12 silicone baking cups which do not require greasing).
In a skillet over medium high heat, cook bacon until brown and crispy, about 10 minutes. Remove from skillet but leave about 2 tbsp of bacon oil on the skillet. Drain the bacon on paper towels.
Add mushroom into the skillet and cook for 2-3 minutes or until soft. Stir in chopped spinach. Remove from heat.
Place equal amounts of bacon in the bottom of muffin tins. Top with mushroom/spinach mixture.
Beat eggs in a large bowl; season with salt and pepper. Pour evenly over top of the bacon/mushroom/spinach mixture. It should reach almost to the top of the muffin tin.
Place muffin pan on the center rack of the oven and bake for 20-25 minutes or until eggs are set. Let cool for few minutes and then using a knife, loosen the egg muffins from the side of the pan.