Cooked the bacon first, then all the non-egg ingredients (save for the gouda) in the remaining fat. Once cooked, I added them to the whisked eggs and portioned into muffin tins and topped with shredded gouda. Baked at 350° for 18 minutes, and then I used a blowtorch on the gouda tops.
Nutrition breakdown:
[Image description: egg bites in a muffin tin, with speckled brown tops and visible patches of green spinach.]
Hah, I keep a mini torch as a standard piece of kitchen equipment. It gets used almost daily to throw a quick blast of heat at a targeted area, it makes firming the egg whites without affecting the yolk on a sunny side up egg super easy.
As for the bites, they’re good, but I think I went a bit overboard on the spices, they’re a bit too peppery.