Mini Spinach and Bacon Egg Cups are going to be another one of your weekend breakfast favorites with you and your loved ones. Combining crisp smoked bacon, eggs, quality phyllo dough, real butter, fresh chopped organic spinach, mild cheddar, sweet Vidalia onions, and simply seasoned with kosher salt and freshly ground pepper.
Defrost the phyllo dough in the fridge, not on the kitchen counter. This prevents condensation from forming and making the outer layers of phyllo gummy. The dough can take a few hours to thaw sufficiently to work with.
Place quality bacon in the frying pan, place burner on low heat. Pour off the grease midway, continue cooking till bacon is crisp or to your taste. Remove from heat, and place on paper towels to remove excess oils. Allow bacon to cool before chopping. You can also place in the microwave to save time if you want.
Melt 1/2 of a stick of unsalted butter on stove-top or microwave oven if preferred.
Preheat oven to 350 degrees Fahrenheit.
Once phyllo dough has completely defrosted place a single layer of wax paper on the counter, large enough for the phyllo dough to comfortably rest on wax paper (9 in x 14 in)
Brush each layer of phyllo dough with a thin layer of melted butter on at a time, continuously stacking next layer on top of last till all layers have been coated for a total of 8 layers of dough. Reserve remaining dough for another recipe or double the batch if desired.
Utilizing a sharp knife cut the phyllo dough stack (8 layers high) into 6 even squares, place each stack of dough in a large 6 slot muffin pan that has been sprayed with cooking spray or brushed with a light coat of butter to prevent sticking. Fold edges in towards the center and carefully smooth to make phyllo cup.
Divide 2 cups of chopped spinach among the 6 phyllo cups and lightly press a layer of spinach down.
Divide 1 and 1/2 cups of mild cheddar among 6 large muffin slots and press down
Divide 1 small minced onion among the 6 large muffin slots and press down.
Divide bacon between the 6 muffin tins and press down.
Crack 6 large eggs in a large plastic cup (for easy pouring into muffin tin slots) add kosher salt, freshly ground pepper, and whisk the eggs thoroughly. Pour beaten eggs evenly into the 6 muffin slots, careful not to overfill.
Place muffin tin in a 350-degree oven and bake for 18 minutes or minutes or until a toothpick inserted near the center comes out clean.
Remove from oven and allow to cool for a few moments before removing from the muffin tin.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog