Yield: 12 egg cups
Active Time: 15 minutes
Total Time: 35 minutes
Ease of Preparation: Easy


Egg Base:
  • 12 large eggs
  • 1/3 cup heavy cream
  • Pink Himalayan salt and freshly ground black pepper

  • 4 strips bacon (about 4 ounces)
  • 1/4 cup shredded Cheddar
  • 1/4 cup baby spinach, chopped
  • 1/2 small onion, minced
  • 1 tablespoon seafood seasoning, such as Old Bay
  • Nonstick cooking spray, for muffin tin


For the egg base: Preheat the oven to 350 degrees F. Spray a nonstick standard-size muffin tin with cooking spray. Whisk together the eggs and cream in a large bowl. Season with salt and pepper.

For the fillings: Cook the bacon in a medium skillet over medium heat until crisp, turning once, about 8 minutes. Drain on a paper towel-lined plate, then crumble into bits.

Divide the egg base evenly among the prepared muffin cups, then sprinkle the bacon into 3 of the cups and the Cheddar in another 3 cups; add the spinach and onion to the next 3 cups; and sprinkle the seafood seasoning over the last 3 cups.

Bake the egg cups until set, about 20 minutes. Let cool slightly and then pop them out with a small offset spatula or fork.

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