This is a great dish for brunch. Depending on the size of the muffin tray used this will make 6-8 “muffins”. They can also be prepared in small ramekins for single servings instead of a muffin tin.
- 4 eggs
- 1 cup buttermilk
- 4 slices bacon chopped fine
- 1/2 cup onion minced
- 6 cups raw spinach roughly chopped
- 2 tbsp chopped parsley
Beat eggs with buttermilk, parsley, salt and pepper. In a large frying pan fry bacon over medium heat until fat renders. Add onion and saute until golden brown. Add spinach and wilt. Remove from heat. Grease a muffin pan heavily then pour 2 tbsp egg batter into bottom. Spoon 1 1/2-2 tbsp spinach filling on top and then top with egg batter until it reaches almost the top of the cup. Repeat with remaining ingredients and then bake at 365 degrees until egg puffs up and is cooked through the center, about 25 minutes. Let egg set for 5 minutes before removing from muffin tin. Or serve inside the individual containers.