Preheat the oven to 325° and spray a 12 cup muffin tin with non-stick cooking spray
Cook the diced bacon in a large skillet until its almost to your desired doneness. Remove most of the grease then add the shallots
Cook for 1 minute, stirring occasionally
Add the spinach and stir until wilted then remove from the heat
Heat the Boursin Cheese in a small bowl in the microwave for 20 seconds or until soft
Add it to a large mixing bowl and whisk until creamy and smooth
Add the eggs to the Boursin and whisk until combined
Whisk in the heavy cream and salt until fully blended
Cooking the Egg Bites
Pour the egg mixture into the muffin cups about 80% full
Add 1 tablespoon of the bacon mixture to each cup and give it a little swirl with a butter knife to spread it out
Top the egg bites with cheddar cheese
Bake the egg bites for 13-15 minutes until just slightly jiggly
Allow them to cool slightly on a wire rack then remove the egg bites from the pan and serve
You can sprinkle a little extra cheddar cheese on top after they come out of the oven if you like
Notes
Do not overcook the egg bites.You can try different mix-ins for different flavors. I have a list above in the blog post. Just make sure to keep the egg to cream ratio the same.These egg bites don't need a water bath because we are using heavy cream and a lower oven temperature.These make an excellent quick and easy breakfast for the whole week. They can be stored in the fridge in an airtight container, plastic resealable bag or wrapped in plastic wrap for up to 5 days.The egg bites freeze well for up to 4 weeks. Wrap them a couple times in plastic wrap then seal them in a freezer bag. Make sure they are fully cooled before storing. Thaw them overnight in the fridge before reheating and make sure they are full thawed.Reheat the egg bites in the microwave, wrapped in a damp paper towel for 10-15 seconds