Bacon-Spinach Egg Bites

1. Preheat oven to 325°F. Coat six half-pint jars with nonstick cooking spray. Place jars in a 13x9-inch baking pan.

2. In a large bowl whisk together eggs, bacon, spinach, peppers, cheese, 1/2 tsp. salt, and 1/8 tsp. ground black pepper. Spoon evenly into prepared jars. Place pan with jars on oven rack. Add hot water to pan to reach halfway up sides of jars. Bake 30 to 35 minutes or until eggs are set.

3. Carefully remove jars from pan and cool slightly. At this point, serve the egg bites with optional toppings or cool completely and store, covered, in the
   fridge up to 3 days.

Reheating

To reheat, uncover jars. Microwave 30 seconds at a time 1 to 1 1/2 minutes until heated through. Let stand 1 minute before eating.

Monte Cristo Egg Bites

Preheat oven and prepare jars as directed. Cut enough day-old French bread into 3/4-inch cubes to make 11/2 cups. In a large skillet melt 1 Tbsp. butter over medium. Add bread cubes; cook 5 minutes or until toasted, tossing frequently. Divide croutons among prepared jars. Continue as directed in Step 2, except substitute 1/2 cup chopped sliced ham and/or turkey for the bacon, omit spinach and roasted peppers, and use Gruyère cheese. Bake as directed. Immediately top each egg bite with 1/2 tsp. raspberry jam. Cool slightly. Substitute chopped fresh basil for optional toppings.

Andouille Mushroom Bites

Preheat oven and prepare jars as directed. In a medium skillet melt 1 Tbsp. butter. Add 2 cups chopped mushrooms; cook 8 minutes or until tender. Remove from heat. Quarter lengthwise and thinly slice one 3-oz. fully cooked smoked andouille sausage link. Add sausage and 1/4 tsp. sweet or smoked paprika to skillet; toss to combine. Continue as directed in Step 2, except substitute sausage- mushroom mixture for the bacon, spinach, and roasted pepper; substitute shredded Manchego cheese for the cheddar; and add 1/4 cup chopped green onions. Bake as directed. Cool slightly. Substitute a sprinkle of additional paprika for optional toppings.