This is in my top 10 best things I’ve ever made, not to mention extremely easy! I was hungry for eggs, feta, and sun-dried tomatoes, but didn’t feel like a plain old omelet. I’ve recently seen a lot of recipes for ham, bacon, and/or toast-lined baked eggs made in cupcake tins, so I was inspired to throw this together and see what happened. I didn’t have ham, bacon, or toast, so instead of whole eggs I thought I’d whip up a frittata-style mixture, as I thought that would help hold it together in the muffin pan. I was right!
- 8 eggs
- 4 egg whites, or a scant half cup of Egg Beaters
- 1 10-ounce package of frozen cut spinach, thawed
- 1 cup of crumbled feta
- 1/4 to 1/2 cup of oil-packed sun-dried tomatoes, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon of pepper
- Hot sauce to taste (optional)
- Whisk eggs, egg whites, salt, pepper, and hot sauce in a large bowl until combined and frothy.
- Stir in spinach, feta, and tomatoes.
- Preheat oven to 375 degrees.
- Butter a 12-muffin tin, or two six-muffin tins. Alternatively, you can use a bit of olive oil to lightly coat the cups.
- Pour mixture into the prepared muffin tin(s). Try to make them equal, and try to leave about a half-inch of room at the top as these should expand a little. I used a liquid measuring cup with a pouring spout to do this.
- Bake for 20-28 minutes, until the tops are just barely starting to brown and the eggs look set (see picture above–the top is shiny but not wet).
- Let cool for 15-20 minutes.
- Remove from pan (I used a small spatula to go around each mini-frittata and they all just popped right out).
- Enjoy! The picture below is the cut half of a mini-frittata. I had already scarfed the other half…
Is there anything better than eggs and bacon?
This is eggs and bacon the way I like them: extra crispy bacon and runny-yolked eggs.
For the bacon, the oven is clearly the way to go. It’s so easy, and you can’t really mess it up unless you burn the bacon…which I like. Set your oven at 350 degrees, lay your bacon strips on a sheet pan, and throw it in the oven for 12-20 minutes depending on how thick your bacon is. I would check at 12 minutes just to see how it’s going. Say hi. I actually talk to my bacon a bit and coax it along into perfection. I have a crush on bacon.
For the eggs, you want a preheated pan, a little olive oil or butter (or both! go wild), and as many eggs as you’d like. Crack the eggs into a little bowl and dig out all the shell you got in there while you’re heating the pan on medium, or medium-low if your range runs hot. After about 5 minutes, check to make sure your pan is hot. Don’t burn yourself! Just quickly tap the side of the pan to check.
Put the oil/butter into the hot pan and swirl it around. Slide the eggs in there, carefully if you like the yolk runny, and cover with a lid or plate. This helps the egg cook on both sides. After one minute, check on your eggs. If they’re still liquid-y, re-cover and let cook for another minute. Once they look almost done, as in no runny white, you can carefully flip them and turn off the heat. Let it sit for 30 seconds or so to solidify the egg white while keeping the yolk runny. Don’t be afraid to check on it obsessively like I did when I was first making eggs this way. Just lift a corner with a spatula to see if the white is cooked to your liking. When it’s ready, add salt and pepper if you’d like and enjoy!
If you really preheated your pan, this should be a very quick operation. If you find it’s taking forever, your heat may be a little too low. If it’s loudly popping and sizzling for more than a few seconds after you put the eggs in the pan, your heat is too high–turn it down to low or medium-low. You’ll get the hang of it! If you have any questions, feel free to contact me, comment below, whatever you’d like.