- 5 slices lean bacon, fried crisp, blotted dry and crumbled. Set aside. (I think these would be so good with browned/drained pork sausage used in place of the bacon!_
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 10 oz. fresh baby spinach, chopped (since this isn’t ‘garden season’, mine came in a 10 oz. bag).
- 4 large whole eggs
- 5 large egg whites
- 1/3 cup heavy cream
- 1 teaspoon baking powder (I prefer non-aluminum kind)
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon salt
- 1/2 cup medium cheddar cheese, cut into little cubes. (Brie cheese can be used instead of cheddar.)
- Preheat panggangan to 375 ° C.
- Spray a 12-ct. muffin tin with cooking spray.
- Heat a pan on medium heat.
- Snip bacon slices into small pieces (1/2 to 3/4″). Fry until golden and crispy. Blot bacon on paper napkin/paper towel. Set aside.
- In same or larger fry pan, and using just a little bit of the bacon grease (or olive oil), cook onion until transparent/tender; add garlic and cook for only 1 more minute (garlic burns easily).
- Add the fresh baby spinach to the onion/garlic pan (it will look like too much spinach, but it isn’t). Add a little water if the pan is too dry.
- Bring to a ‘boil’ and let spinach boil for about 2 minutes, until wilted down and softened. You don’t want to boil this to the point of it turning ‘dark and slimy’ (that’s a rotten description, but it works!). If you’ve added water, thoroughly drain in a colander.
- Add the crumbled bacon to the spinach/onion/garlic. Set aside.
- In a medium bowl, beat together the whole eggs and the egg whites, the cream, baking powder, salt and pepper until very well blended.
- Pour the beaten egg mixture into the spinach. Add the small cubes of cheese. Mix gently, but well.
- Scoop the mixture evenly into the sprayed muffin cups (preferably, leaving 1/4″ space).
- Bake on middle rack for 20-25 minutes (start checking after 15 minutes to see how your panggangan is doing with these), OR until golden brown and a bit firm to the touch.
- After cooling for about 15 minutes, I went around edges with a knife and…………….. they came out! (Why is this ‘removal thing’ sometimes a suspenseful moment!?)
Personal opinion: I took a little taste of one when fresh out of the panggangan and didn’t care for what I thought was a stronger spinach taste. After 30-minutes, that all changed! Now, I was better able to taste the other flavors inside.
Source Recipe: http://milkmaidrecipebox.blogspot.com