Breakfast Casserole Muffins (VIDEO

• Gluten free

• Meat

  • 1/2 cut into pieces 6 oz bacon

• Produce

  • 2 cups 4 oz fresh baby spinach, fresh
  • 1 Large or 2 small russet potatoes
  • 1 Onion, small

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 2 tsp Tabasco original pepper sauce

• Dairy

  • 6 oz (1 1/2 cup, mild cheddar cheese, mild grated
  • 1/2 cup Half and half

Found on natashaskitchen.com

Ingredients

• 6 oz bacon, cut into ½ pieces
• 1 small onion (1/2 cup) finely chopped
• 1 large or 2 small russet potatoes, peeled
• 4 oz fresh baby spinach (2 cups), coarsely chopped
• 6 oz (1½ cup), mild cheddar cheese, grated
• 8 large eggs
• ½ cup half and half (or equal parts whipping cream and milk)
• 2 tsp Tabasco original pepper sauce

Directions

• Add 6 oz chopped bacon in a large non-stick skillet and sauté over medium-high heat, stirring occasionally until browned (6 to 8 min). Remove bacon to a plate and discard excess oil, reserving 2 to 3 Tbsp oil in the pan.
• In the same pan, sauté finely chopped onion until softened (2 min). Meanwhile Grate potato
• (you want to do this just before using so it maintains it color), squeeze dry with fist-fulls then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté over medium heat, stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.
• In a medium bowl, whisk together 8 eggs, ½ cup half and half and 2 tsp Tabasco sauce. Stir in sauteed potatoes, chopped spinach and 1 cup cheese (reserving ½ cup cheese for topping).
• Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with bacon then top with remaining cheese. Bake at 375˚F for 22-23 min or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Let cool a few minutes in the pan then serve.