
Bacon, Egg & Toast Cups with Spinach

by:




I came across this Martha Stewart recipe this week and was kind of mad at myself for not thinking of it first. It's brilliant. I love the idea of an entire breakfast within one little "muffin". This would be a wonderful idea for a breakfast with guests: they look wonderful and really don't take much time or preparation at all.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 tablespoons unsalted butter, melted
6 slices sandwich bread (I strongly suggest the Rye-Pumpernickel Swirl bread)
4 slices bacon
12 leaves spinach
Salt and pepper, to taste
Nutrition Facts
Bacon, Egg & Toast Cups with Spinach
Servings Per Recipe: 4
Amount per Serving
Calories: 200
- Total Fat: 10.6 g
- Saturated Fat: 5 g
- Trans Fat: 0.2 g
- Cholesterol: 24 mg
- Sodium: 463.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.2 g
- Sugars: 0.3 g
- Protein: 7.2 g
preparation

comments