BACON-SPINACH EGG BITES

1. Preheat oven to 325°F. Coat six half-pint jars with cooking spray. Place jars in a 13×9-inch baking pan.

2. In a large bowl whisk together eggs,* bacon, spinach, roasted peppers, cheese, salt, and black pepper. Divide egg mixture among jars. Place pan on oven rack. Pour enough boiling water into pan to reach halfway up sides of jars. Bake 35 minutes or until eggs are set.

3. Remove jars from water; cool slightly.** If desired, top with crème fraîche, chives, and/or hot sauce. Makes 6 servings (1 jar each).

*NOTE For a fluffier texture, whisk 1 Tbsp. water into the eggs before adding the other ingredients in Step 2.

**NOTE Egg bites can be cooled completely, covered, and chilled up to 3 days. To reheat, uncover and microwave in 30-second increments 1 to 1½ minutes or until heated through. Let stand 1 minute before eating.

PER SERVING 164 cal., 12 g fat (5 g sat. fat), 262 mg chol., 489 mg sodium, 2 g carb., 0 g fiber, 1 g sugars, 13 g pro.

MONTE CRISTO EGG BITES Preheat oven and prepare jars as directed in Step 1. Cut enough day-old French bread into ¾-inch cubes to make 1½ cups. In a 10-inch skillet melt 1 Tbsp. butter. Add bread cubes; cook over medium about 5 minutes or until toasted, tossing frequently. Divide croutons among jars. Continue as directed in Step 2, except substitute ½ cup chopped sliced ham and/or turkey for the bacon, omit spinach and roasted peppers, and use the Gruyère cheese option. Bake as directed. Immediately top each with ½ tsp. raspberry or cherry jam. Cool slightly. Substitute chopped fresh basil for the optional toppings.

ANDOUILLE-MUSHROOM EGG BITES Preheat oven and prepare jars as directed in Step 1. In an 8-inch skillet melt 1 Tbsp. butter. Add 2 cups chopped fresh mushrooms; cook about 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 ¼ tsp. sweet or smoked paprika to skillet; toss to combine. Remove from heat. Continue as directed in Step 2, except substitute the sausage-mushroom mixture for the bacon, spinach, and roasted peppers; substitute ½ cup shredded Manchego cheese for the cheddar; and add ¼ cup chopped green onions. Bake as directed. Cool slightly. Substitute a sprinkle of additional paprika for the optional toppings.