Last week I came across this picture and was inspired to do a little experimenting in the kitchen. The result - Spinach, Bacon, Egg and Cheese Toast Cups. They were so easy to prepare and were perfect for eating outdoors that I decided to surprise the little guy with a picnic lunch at the park that day. Even the Mister was pleased with the outcome.
handful of spinach
6 strips of bacon
2 slices of american cheese (chopped)
1 tbs of butter
6 slices of wheat bread
Cut the bacon into small pieces and fry until crisp. Remove from pan and set aside. Discard the bacon fat. (note: you can also opt to use the bacon fat to saute the spinach if you wish) Saute the spinach in the same pan with some olive oil until semi wilted. In a separate bowl, beat the eggs then add the spinach, bacon and cheese.
Preheat your oven to 375. Slice off the crust from your bread. Melt your butter. With a brush, lightly butter the muffin cups and press a slice of bread into each muffin cup. Make sure the bread comes up to the edge of the cup. Brush the remainder of the butter onto your bread cups. Pour the egg mixture into the bread cups and bake for 20-25 minutes, uncovered.