Christmas Breakfast

One of my gifts to Stephen was to make a special Christmas breakfast. This year, we drove home late at night from his family Christmas so that we could be home Christmas morning. It was one of the best Christmas' I have had in a long time! I made mini egg cups this year, they were DELICIOUS! I also made toast to go with it- but it wasn't just any bread, it was the Hawaiian loaf bread, yum! The recipe below, surprisingly, made exactly 12 cups (I have no idea how I worked that out).

9 eggs

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 pound bacon, cut up then cooked until crispy

3 cups chopped spinach

3 garlic cloves

1 cup Mexican cheese blend

1/4 cup chives

Directions:

1. Start frying up bacon, cut it up into small pieces and fry until crispy. Then put on a paper towel to drain. 
2. Preheat oven to 350 degrees
3. Chop spinach and garlic and saute until the spinach is just wilted (about 3-5 minutes)
4. Add the eggs, milk, seasonings, 1/4 cup cheese, and chives to a big bowl and mix. Then add the cooked bacon (reserving 1/4 cup) and spinach and stir. 
5. Spoon the egg mix into greased muffin tins and then sprinkle a little more cheese and bacon on the top of each muffin cup.
6. Bake for approximately 15-20 minutes until the cups have puffed up and are starting to brown. The cups will also be pretty firm to the touch. 
7. Remove from the oven and take out of the muffin tins.
8. Garnish with some more cut chives.
9. Devour!