Step by step
Directions
Heat the oven
Heat the oven to 375°F. Brush the 1 teaspoon olive oil over the bottoms and sides of all 12 wells of a standard nonstick muffin tin.
Mix
Cook all the bacon in a skillet over medium heat for 8–10 minutes, stirring, until crisp. Transfer to a paper-towel-lined plate and pour off the rendered fat. Add all the spinach to the same skillet and stir for 1 minute to wilt; let it and the bacon cool slightly. Whisk all eight eggs with all the salt and pepper, then stir in all the grated cheddar, cooked bacon and wilted spinach.
Fill the pan
Divide the egg mixture evenly among all 12 muffin wells, stirring between scoops to distribute the fillings. The wells should be roughly half to two-thirds full.
Bake
Bake for 16–20 minutes, until the centers are set and a thermometer inserted into the center of a muffin reads 165°F. Check a muffin near the center of the pan and continue baking if needed.
Cool and serve
Let the muffins settle in the pan for 2 minutes, then loosen the edges and remove. Serve three muffins per person. Refrigerate any extras promptly in shallow containers.
