Bacon Swiss Egg Muffins

1. Spray silicone muffin with olive oil spray. Use a pastry brush to distribute oil in tins. If not using silicone, use foil cupcake liners or use non-stick aluminum foil to line

2. muffin tin. Otherwise you will have difficulty removing egg muffins.

3. Whisk together eggs, cream, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, dry mustard and nutmeg. Set aside.

4. Cook bacon until crispy, drain and chop. Cool to room temperature.

5. In a heavy skillet, add bacon grease or olive oil and add onions and garlic. Saute 1 minute. Add spinach. Season with 1 teaspoon sambal oelek, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper. Cook over medium high heat until spinach begins to wilt. Remove from heat and stir. The residual heat will finish cooking the spinach. Reserve and cool to room temperature. Use a strainer set over the bowl with the eggs and press spinach to remove excess liquid off of the spinach and into the egg mixture.

6. Shred cheddar and cube Swiss cheese. Mix cooled chopped bacon with shredded cheddar and cooled spinach mixture.

7. Layer each muffin tin with bacon mixture. Top bacon with 2-3 cubes of Swiss cheese and 1 quartered grape tomato. Pour egg mixture over bacon mixture and cheese cubes.

8. Preheat oven to 350. Bake for 20-25 minutes on a foil lined baking sheet (in case of spill-overs). Remove and let muffins rest for 5-10 minutes before trying to pop out of

9. muffin tins.

10. Serve warm or cool and store in an air tight container for up to a week in the fridge. Freeze for up to 3 months.

11. Reheat thawed egg muffins in microwave for 1 minute.