here are the ingredients:
1 dozen cage free eggs
organic heavy cream (i used about half of this container)
1 pkg. of preservative free bacon (about 12-16 oz. or 12 slices if you're buying bulk)
organic baby spinach (i used half of the box here)
fresh ground pepper
(you can interchange other versions of these ingredients, this is just what i had on hand, but i've used, non-organic, bacon with preservatives, etc...)
a muffin pan
preheat oven to 400
spray or grease your muffin pan before starting
cook your bacon on medium until it's about halfway done (sorry for the shadow on the pic)
while that is cooking, put half of the pint of cream (or all if you're doubling) into a saucepan on medium-low heat. put about half of the package of spinach in the saucepan with it. don't worry it will wilt and shrink down, it should be nearly falling out of the saucepan.
heat until the spinach is wilted and looks like this
drain your bacon on a paper towel and then take each piece and break it in half and criss cross it in the bottom of one section of the muffin tin, like so, repeating until all bacon is used:
next crack an egg carefully over each crisscross of bacon. try not to break the yolk. if you do, don't fret, just leave it, but try not to break it! i forgot to take a pic of that step. after finishing all the eggs spoon the cream sauce over each egg and bacon combo. that will look like this.
crack your salt and pepper on it and put in the oven for about 10-15 minutes until the whites are cooked through and the yolk looks firm.
when these are done, run a knife around the edge of each one and pop it out of the tin. this isn't always the prettiest, but it tastes so good, it doesn't really matter.
i have made variations of these before with the following:
diced cooked potatoes, grilled peppers, topped with an egg and some cheese (no cream sauce)
chopped ham with a basil and cream sauce
prosciutto would be amazing in these....there is a lot of possibilities!