Breakfast Egg Muffins with Bacon, Potatoes, and Spinach

Ingredients

• 6 oz bacon (cut into 1/2" pieces)
• 1 small onion (1/2 cup finely chopped)
• 1 large or 2 small russet potatoes (peeled)
• 4 oz fresh baby spinach (2 cups lightly packed, coarsely chopped)
• 6 oz mild cheddar cheese ((1 1/2 cup shredded), divided)
• 8 large eggs
• 1/2 cup half and half (or equal parts whipping cream and milk)
• 2 tsp Tabasco sauce

Method

1. Preheat the oven.
2. Chop six ounces of bacon into half inch pieces.
3. Saute bacon in a large nonstick skillet over medium-high heat until browned and crisp.
4. Transfer bacon to a plate and spoon out any excess oil, leaving two to three tablespoons in the skillet.
5. Add half a cup of finely chopped onion and saute for two minutes until softened.
6. Peel and grate the potato, then squeeze it dry with your hands and pat dry with paper towels.
7. Add the grated potato to the skillet and saute for five to seven minutes or until nearly cooked through.
8. In a large bowl, whisk together eight large eggs, half a cup of half and half, and two teaspoons of Tabasco sauce.
9. Add the cooled potatoes, two cups of coarsely chopped fresh spinach, and a cup of grated cheddar cheese to the egg mixture.
10. Grease or line a 12-count muffin tin with silicone liners.
11. Divide the mixture evenly into the muffin cups.
12. Top with crispy bacon and the remaining cheese.
13. Bake at 375°F for 22 to 23 minutes or until puffed and lightly browned.
14. Allow to cool for a few minutes before removing from the liners.