12 pieces of applewood smoked bacon, nitrate/ite free if possible
6 oz mixed greens, chopped
12 omega 3 eggs
salt and pepper
thyme/basil/whatever spice you like in your eggs
Preheat the oven to 350 degrees.
Cook the bacon in a saute pan over medium-high heat until cooked, but not crispy. You want to keep the bacon somewhat soft so you can easily "mold" it to the muffin tin shape. Drain the bacon on paper towels but reserve the leftover bacon grease in the pan.
Chop the mixed greens into bite-sized leafs, like the size of small spinach leaves. Then add into the saute pan with the bacon grease. Season with salt and pepper and any other herbs you'd like. Add a splash of water and cover, cooking over medium heat for about 8 minutes or until softened. Remove from heat.
Oil a 12-cup muffin tin with olive oil. (Oil the inside of the muffin cups and also the rims. When you crack the egg on top, any egg touching the muffin tin will bake quickly and is hard to clean off afterwards. If you oil the rims it just helps in clean-up). Cut each slice of bacon in half, and place both halves in a muffin cup, covering as much surface area as possible. Repeat with the rest of the bacon. Then spoon in mound of cooked greens on top of each bacon slice. You need to leave enough room to crack an egg on top without the egg spilling out too much. Repeat with all of the cups. Then crack and egg over each. If some of the white spills out, take a fork and gently move the greens around underneath. Sometimes if you move them around the white will seep down into the veggies and fit better. Sprinkle each egg with a little salt and pepper.
Bake for about 15 minutes, until the egg is set. Then let cool 5 minutes before taking them out of the pan. I used a butter knife to cut around the edges and they came out pretty cleanly.