Green Eggs & Ham

I got this from Rachel Ray and made some modifications.

Level of difficulty: Easy but moderately labor-intensive

What you need:

-Large cup muffin tin*

-1 package bacon**

-1 bunch spinach

-4 or 5 Yukon Gold potatoes

-salt, pepper, garlic power, paprika to taste

-foil lined baking sheet

-cheese grater

Preheat the oven to 400 degrees. Place bacon on foil lined sheet and place in preheated oven - cook approx 10 minutes. The bacon should be slightly cooked through but still soft and pliable. When bacon is done, pour off drippings into a large skillet. Remove cooked bacon and place onto paper towel lined plate to remove excess grease. Place remaining bacon onto sheet and place back in oven for approx 15 minutes. Once remaining bacon is cooked, pour drippings into skillet.

Reduce oven heat to 375. Line each muffin cup with bacon and place 2-3 spinach leaves in each, pressing down in center to create a small bowl. Meanwhile, heat skillet with bacon grease over medium-high heat. When the grease begins to ripple but not smoke, crack an egg in and allow the bottoms of the white to barely set, then slide off into one of the egg cups. Continue to do this until your tin is full and then place in the oven. Allow whites to set fully. When eggs are finished cooking, remove from heat and allow to rest for a few minutes before easing a spoon around the outside of each cup and gently removing.

You can also crack the egg directly into the tin (as shown above) and cook at about 400 for 15-20 minutes or until whites are set.

You can use the mini muffin or regular size tins, depending on your needs. The minis work great if you're using this for appetizers.

**To make this more traditionally, you can use deli sliced ham in place of bacon or precooked bacon.