It’s finally spring and prime brunch time.

Spinach and Red Pepper Bacon Wrapped Eggs I howsweeteats.com

Brunch isn’t brunch unless friends and cocktails are involved. It’s true.

Yesterday I mentioned that we’d be talking brunch all week, kicking it off with the bellini bar and a lil brunch video. And since it’s Monday you probably need a bellini so cheers. Have one. I’m partnering with my pals at DeLallo foods this week to bring you some of my favorite brunch dishes, and this is numero uno. The DeLallo store just happens to be a few minutes from my house and saying I’d like to live inside there is an understatement. Talk about all the foods.

So. I can hardly take how much I love these little breakfast bites. You totally don’t need a fork and knife to consume them – you can absolutely hold one in your hands and take a bite. You might just burn your fingertips and lips off. WORTH IT though.

Spinach and Red Pepper Bacon Wrapped Eggs I howsweeteats.com

And the egg is up to you. I think the cracked eggs make for a prettier presentation, but scrambled are also great and a good option for fast breakfasts. You can make these ahead of time, store them in the fridge and warm them up for a few seconds if you’re into that kind of crazy quick breakfast.

There is just so much freaking flavor. I like to use a piece of bacon big enough that it gets wrapped around the muffin tin once and a little excess can be pressed on to the bottom of the pan. And you want to cook the bacon a bit first – just to render some fat so it gets crispy in the oven.

Inside the bacon bundle goes…

A bunch of garlic sautéed spinach! … in bacon grease!!

My favorite sun dried red peppers!

An egg! Salt! Pepper!

Spinach and Red Pepper Bacon Wrapped Eggs I howsweeteats.com

And lots of exclamation points. They are delicious, in case you didn’t know.

Spinach and Red Pepper Bacon Wrapped Eggs I howsweeteats.com

On top is seasoned arugula piled high, just for a little kick.

And yes, I know I can’t stop talking about these peppers. It’s been like six months. Actually probably longer. They have ruined me when it comes to regular roasted reds. I mean, I still like those, but these? Ugh. THESE. Are just perfection. They are semi dried so they have a slight chew, where as regular roasted reds can still hold a bit of water. You know? They are also tangy in this fabulous almost sweet but not so sweet way. We buy jars by the boatload. Actually, last week I looked in the fridge because my current favorite lunch is avocado toast -> tangy reds -> goat cheese and we had three open jars.  This is probably a testament to their wonderful flavor but also a testament to how we kinda sorta maybe live like college students. Embarrassing. Grow me up.

Oh. The only way these could get better is if we slathered some goat cheese on top before the arugula. Yeah? We’re so doing that.

Spinach and Red Pepper Bacon Wrapped Eggs I howsweeteats.com

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Spinach and Red Pepper Bacon Wrapped Eggs

Yield: makes 12 egg cups

Total Time: 1 hour

Ingredients:

12 slices thick-cut bacon
8 ounces spinach
2 garlic cloves, minced
1 jar sweet and tangy red peppers, chopped
12 large eggs
salt and pepper to taste

6 cups arugula
1/2 lemon, juiced
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Heat a large skillet over medium heat and cook the bacon until the fat is just rendered but the bacon is still soft and pliable. After releasing some of the fat, place the bacon on a paper towel to drain.

Preheat the oven to 400 degrees F.

Keep the skillet over low heat - remove some of the bacon grease if necessary, you want about 1 to 2 tablespoons remaining. Place the spinach in the skillet with a pinch of salt and pepper and stir, cooking until wilted. Stir in the garlic and cook for another minute, then turn off the heat.

Spray a muffin tin with nonstick spray. Place the bacon inside each muffin cup, wrapping it into a circle and if there is any overlap, pressing it down into the center. Spoon a bit of spinach into the bottom of the muffin in (in the center of the bacon) followed by a few pieces of red peppers. Crack each egg overtop each muffin tin. Sprinkle the tops with salt and pepper. Bake for 20 to 25 minutes, until the eggs are set and cooked to your desired doneness. Remove from the oven and let cool slightly.

In a bowl, toss together the arugula, lemon, olive oil, salt and pepper. Serve the egg cups with the arugula on top.

Spinach and Red Pepper Bacon Wrapped Eggs I howsweeteats.com

so many exclamation points.

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58 Responses to “Spinach and Red Pepper Bacon Wrapped Eggs.”

  1. #
    1
    Taylor @ Food Faith Fitness — April 14, 2014 @ 6:51 am

    Muffin tin egg bake things are my favorite, quick breakfast…especially when they include bacon, because that’s just always a good idea. These are gorgeous and I can’t wait for more brunchy ideas! Pinned :)

    Reply

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    2
    Aggie — April 14, 2014 @ 6:53 am

    Love brunch! But yes, more so with friends & cocktails :)
    I’ll take a plate of these savory gems, delicious!!! My kind of brunch food.

    Reply

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    3
    Lauren — April 14, 2014 @ 6:53 am

    These were on your video you posted yesterday! Ah, I was hoping you’d share the recipe. Looks delicious!

    Reply

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    Leah — April 14, 2014 @ 6:57 am

    I love the idea of a bacon breakfast bite – so creative and looks delicious too!

    Reply

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    Belinda@themoonblushbaker — April 14, 2014 @ 6:59 am

    Yay red peppers! i love them but i do prefer to roast them myself. So much more flavorful with peppers than normal tomatoes. So prefect!

    Reply

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    Angela @ Eat Spin Run Repeat — April 14, 2014 @ 7:06 am

    Sun dried red peppers?! Amazing! I adore the egg and arugula combo – it pretty much screams spring and now I’m wishing I had both in my fridge for breakfast today. Pinning these for sure!

    Reply

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    Medeja — April 14, 2014 @ 7:43 am

    Really perfect dish for brunch!

    Reply

  8. #
    8
    Alicia Greenrabbit — April 14, 2014 @ 7:51 am

    So yummy ,so beautiful ,so delicious!

    Reply

  9. #
    9
    ashley - baker by nature — April 14, 2014 @ 7:55 am

    Yum YUM and YES! Brunch at your place next weekend, you say? I’ma therrrre.

    Reply

  10. #
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    Molly @ Doughvelopment — April 14, 2014 @ 8:09 am

    I want to brunch at your place. End of story.
    So easy, yet flavor filled and then there’s bacon, that’s how I like to roll!

    Reply

  11. #
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    Meagan @ A Zesty Bite — April 14, 2014 @ 8:09 am

    How lucky you are to have a deallo store so close to you. Love the video that you did with them and now on to these bad boys. So easy yet so yummy!

    Reply

  12. #
    12
    Rachel — April 14, 2014 @ 8:13 am

    Forget brunch with friends. These are going in my fridge for when I can’t be bothered to make breakfast!

    Reply

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    Erin | The Law Student's Wife — April 14, 2014 @ 8:26 am

    !!!!!!!!!!!! Yep.

    Reply

  14. #
    14
    Tracy | Peanut Butter and Onions — April 14, 2014 @ 8:45 am

    Yes please… and I love the video!

    Reply

  15. #
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    Lisa @ Simple Pairings — April 14, 2014 @ 9:27 am

    Love the little pieces of arugula on the eggs! A little bit of freshness goes a long way. Especially since I’m a pepper-holic; the arugula does some of the pepper flavor for you! Such pretty bites.

    Reply

  16. #
    16
    Nicole ~ Cooking for Keeps — April 14, 2014 @ 11:07 am

    Brunch done right!

    Reply

  17. #
    17
    Rhea — April 14, 2014 @ 11:18 am

    OMG. These are incredibly adorable and I am digging the colors! I’m on an Easter kick this week and posted my Lucky Charm treat recipe today. Thought you would like it!

    http://hotdogfoodblog.blogspot.com/2014/04/lucky-charms-marshmallow-treats.html

    Reply

    • Jessica — April 16th, 2014 @ 9:08 pm

      these are too cute!!

      Reply

  18. #
    18
    allie@sweetpotatobites — April 14, 2014 @ 11:24 am

    I may have to make these for my family’s easter brunch this weekend!

    Reply

  19. #
    19
    Kristina @ Love & Zest — April 14, 2014 @ 11:27 am

    Yum! I love making eggs in muffin tins :)

    Reply

  20. #
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    fabiola@notjustbaked — April 14, 2014 @ 12:04 pm

    Arugula and eggs, I am sold!

    Reply

  21. #
    21
    Heather — April 14, 2014 @ 12:25 pm

    This will be my middle of the week morning pick me up for sure!!

    Reply

  22. #
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    Erin Lint — April 14, 2014 @ 1:42 pm

    I have deifinitely been in a brunch mood! Spring must finally be here. This past weekend I made a bacon and asparagus quiche with a dill crust. I was delicious, but now I need to make these! Brunch for dinner this week!

    Reply

    • Jessica — April 16th, 2014 @ 9:08 pm

      dill crust?! tell me more!

      Reply

  23. #
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    Averie @ Averie Cooks — April 14, 2014 @ 2:24 pm

    Amen to friends and cocktails. They make the world go round :)

    Pinned!

    Reply

  24. #
    24
    ami@naivecookcooks — April 14, 2014 @ 4:07 pm

    I love the way these look! so colourful and yummy looking!

    Reply

  25. #
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    Kim in MD — April 14, 2014 @ 4:24 pm

    These look so delicious! Eggs baked in cups are so fun!

    Reply

  26. #
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    Marjie — April 14, 2014 @ 4:25 pm

    This breakfast bar is making my week. Have to host a brunch with full on bellini bar ASAP.

    Reply

  27. #
    27
    Christine @ Cooking with Cakes — April 14, 2014 @ 4:26 pm

    is it wrong I now want to make cinnamon rolls wrapped in bacon? because somehow in my sick head that’s where I’m going with this….

    Reply

    • Jessica — April 16th, 2014 @ 9:07 pm

      ummm do it.

      Reply

  28. #
    28
    leslie @ definitely not martha — April 14, 2014 @ 5:16 pm

    Mmmmmmmmmmmm – these look great. I love dishes that make cute little single servings – great for serving to guests, but also handy for having on hand for busy weekday mornings. And I’m definitely going to have to try those peppers!

    Reply

  29. #
    29
    LisaG — April 14, 2014 @ 5:56 pm

    Ill have three of these please with hollandaise sauce dripped over the top!

    Reply

  30. #
    30
    Rachel Cooks — April 14, 2014 @ 9:24 pm

    Total perfection! Love.

    Reply

  31. #
    31
    Emily @ Zen & Spice — April 15, 2014 @ 9:50 am

    Ooo, these look delicious. You’re always posting such yummy recipes!!

    Reply

  32. #
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    Arthur in the Garden! — April 15, 2014 @ 11:13 am

    Wow! Looks delish!

    Reply

  33. #
    33
    BlairA — April 15, 2014 @ 12:34 pm

    I LOVE the Delallo store – I always used to visit it when seeing my grandparents in Greensburg/Ligonier. So fun!

    Reply

  34. #
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    Phi @ The Sweetphi Blog — April 15, 2014 @ 1:23 pm

    What a great idea, and I love how you have it on a piece of toast! I’m definitely going to need to make these asap!

    Reply

  35. #
    35
    Emily @ Life on Food — April 15, 2014 @ 10:42 pm

    These look too good to eat, says the girl who just at two.

    Reply

  36. #
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    Allison — April 16, 2014 @ 2:52 pm

    These were so delicious! I made them with egg whites and the whites actually puffed up and were very soft. We made these to have for breakfast all week.

    Reply

    • Jessica — April 16th, 2014 @ 9:07 pm

      so glad!

      Reply

  37. #
    37
    Ellen Tighe — April 16, 2014 @ 6:05 pm

    Dear Jessica, my name is Ellen Tighe…I am Mary’s aunt and fond adopted aunt of Andy along w my husband “uncle frank”…sister to Molly and just had to write to tell you we must talk at the wedding! My daughter and I just took an awesome cooking class at sur la table with nealey sweetest chef And teacher who writes
    Dixie caviar she said she knows and loves you…anyhow long way of saying I can’t wait to meet you and your sweet family soon…could you have picked a better sister…Mary is beautiful inside and out..Cheers, love aunt Ellen

    Reply

    • Jessica — April 16th, 2014 @ 9:07 pm

      ahhh aunt ellen! molly and i had so much fun discussing you and how we have to meet! i can’t wait! THANK YOU! :)

      Reply

  38. #
    38
    Carol at Wild Goose Tea — April 16, 2014 @ 11:06 pm

    Brunch, friends and cocktails—–resonates with me, Baby. Laughing. What a delicious and cool idea, although I would probably wimp out and use a fork.
    Well that would depend on how many cocktails I had before the pan popped out of the oven.

    Reply

  39. #
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    Ruby @ The Ruby Red Apron — April 17, 2014 @ 1:11 am

    Love these breakfast bites. Super cute. I have to find those peppers!

    Reply

  40. #
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    ATasteOfMadness — April 17, 2014 @ 3:38 pm

    Oh wow. I don’t do brunch nearly enough! This looks like perfection!

    Reply

  41. #
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    3girls1apple — April 18, 2014 @ 12:07 pm

    OMG this looks soooooooo good.

    Reply

  42. #
    42
    liz | carpé season — April 22, 2014 @ 9:38 pm

    So, basically I couldn’t get these out of my head after you posted them. I made them for dinner a few nights ago using sauteed bell peppers instead of the sun-dried. Super, super delciious recipe; I can’t wait to try them again with the sun-dried peppers. Love that these could be assembled the night before too and then baked the next morning. Fantastic recipe!

    Reply

  43. #
    43
    bev @ bevcooks — April 24, 2014 @ 4:42 pm

    I want to go to boot camp in that.

    Reply

  44. #
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    angelique poppo — May 7, 2014 @ 12:34 pm

    This may sound silly, but what keeps the spinach and pepper filling from falling out of the bottom once they’re removed from the muffin tins? Does the egg creep all down in there and hold things together?

    Reply

  45. #
    45
    onegirl — May 10, 2014 @ 8:47 am

    I just made this recipe and it is amazing!
    Angelique-The yolk of the egg will bind everything together. As long as you use a nonstick pan (i.e. the calphalon with no spray), it will come out of the tin very easily. Enjoy!!

    I can’t wait to make another batch and save them for weekday mornings. Better tasting and cheaper than Panera!

    Reply

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    Kris — August 10, 2014 @ 12:54 am

    This could be low carb depending on the roasted peppers…..hmmmmm. Im going to make these……

    Reply

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    Lisa — October 2, 2014 @ 5:15 pm

    This sounds amazing! You had me at bacon and arugula. :)

    Reply

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