Egg Bacon egg bake muffins

I made these beauties last weekend, and they were delicious!

I probably could have used about half as much bacon, but they were still really good. Just a little bit fatty.

I didn't use all of this bacon. And in fact, as I mentioned above, I probably could have used even less. I used one entire package of bacon, a package of sliced mushrooms, about 18 eggs, maybe half the bag of spinach, dehydrated onions, and some cheese left over from last week. Plus my usual spices and heavy cream added to the eggs.

I cut each of the mushroom slices in half again, and sauteed them with the bacon.

I just grabbed a wad of spinach to stuff into each cup and then sprinkled some dehydrated onions onto each wad. I had an onion in the fridge but I was concerned about overfilling these again.

A little scoop of bacon and mushrooms on top of the spinach.

Finally I added the egg mixture and then sprinkled some cheese on top of each cup. I was a little bit concerned that they might be too full though.

Yep, too full!
I baked these at 350 for about half an hour.

I think I spilled a little egg twice, and then they ran over onto the bottom of the oven. The good news was it lifted right off of the aluminum foil on the bottom of my oven after they cooled.


The other good news is that they really were delicious. This combination of spinach, mushrooms, and bacon is pretty much my favorite thing for egg bake.