Bacon Spinach And Feta Muffin Loaf Food

LOW-CARB BACON SPINACH EGG CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
• Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
• Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
• Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
• Bake in the preheated oven until egg cups are set, about 20 minutes.

SIMPLY DIVINE MEAT LOAF WITH SPINACH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

BACON, SPINACH AND FETA MUFFIN LOAF

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 21cm x 10cm (base measurement) loaf pan.
• Remove rind and most of the at from bacon and chop.
• Add bacon and onion to a medium non-stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft.
• Remove from pan reserving a 1/4 of the bacon mixture.
• Add spinach and oregano to pan; cook and stir until just wilted and remove from pan and cool slightly.
• Sift flour and salt into a large bowl and make a well at the centre and add oil, egg and milk and stir until just combined (don't overmix or you will toughen the mix).
• Gently fold in spinach mixture and feta until just combined.
• Spoon mixture into prepared pan and top with reserved bacon mixture and extra feta.
• Bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
• Stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter.

BACON, SPINACH, AND EGG SCRAMBLE

Steps:

• Fry chopped bacon in a non stick skillet.
• Beat together egg, egg whites, milk, salt, and pepper.
• When bacon is almost done, add chopped spinach and saute until just wilted.
• Add egg mixture and scramble.
• Top with cheddar cheese.

BACON SPINACH MUFFINS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BACON SPINACH AND FETA QUICHE

Steps:

• Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.
• Slowly add the water and use a butter knife to combine.
• Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.
• Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.
• Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
• Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately 1/2 cm of pastry hanging over the tin as it will shrink.
• Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
• To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.
• Sprinkle the baby spinach, bacon pieces, crumbled feta, onion flakes, tomatoes and grated cheese over the par-cooked pastry base and carefully pour the milk mixture over the top. Place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.