The Healthy Junior Chef Cookbook. Williams Sonoma

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      Breakfast

      Makes

       egg muffin cups

      Nonstick cooking spray

      for the cups

      1 cup loosely packed frozen spinach leaves (about one-fourth 10-oz package)

       slices turkey bacon, thinly sliced crosswise2 tablespoons thinly sliced green onion

      8 large eggs/4 cup milk/4 cup shredded Monterey jack cheese

      Spinach, Bacon & Egg Muffin Cups

      PREHEAT THE OVEN

      Preheat the oven to 375°F. Spray 12 standard muffin pan cups with cooking spray.

      THAW THE SPINACH

      Rinse the frozen spinach in a colander under cold running water for 10–20 seconds,then let it thaw while you cook the bacon.

      COOK THE FILLING

      Line a plate with paper towels. In a frying pan over medium heat, fry the bacon, stirring often, until lightly browned on the edges, 3–4 minutes. Using a slotted spoon, transfer the bacon to the towel-lined plate. Pour off all but 1 tablespoon of the bacon fat in the pan. Return the pan to low heat, add the green onion, and cook, stirring, for 1 minute. Add the onion to the plate with the bacon.

      ASSEMBLE THE CUPS

      In a bowl, whisk together the eggs and milk until blended. Squeeze the spinach dry with your hands and add to the egg mixture. Add the cheese, bacon, and green onion. Stir gently until mixed.

      BAKE THE CUPS

      Using a ladle, divide the egg mixture evenly among the prepared muffin cups. Bake until the egg cups are puffy and set, 20–22 minutes. Let cool in the pan on a wire rack for at least 5 minutes, then turn them outonto therack. Serve warm or at room temperature.

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      You can bake these easy egg muffin cups up to 4 days in advance and store them in an airtight container in the refrigerator. Then, when you want a quick snack, pop one into the microwave.

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