3 English muffins, split
2 tablespoon unsalted butter, melted
1 teaspoon prepared dijon mustard
1⁄4 cup diced onion
6 slices canadian bacon
2 tablespoon olive oil
3 cups fresh spinach
1⁄4 cup mushrooms
Salt and black pepper to taste
6 eggs, room temperature
1 cup shredded cheddar blend
1 recipe Easy Hollandaise (optional)
Preheat oven to 350°; coat a jumbo muffin pan with nonstick spray.
Roll the 6 muffin halves a bit larger using a rolling pin to flatten. Place a muffin half in each muffin tin, pressing up the sides to form the baskets. Combine the melted butter and mustard in a small bowl, then brush onto the baskets. Toast baskets in the oven until slightly browned, about 15 minutes.
Sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes.
Add spinach and cook until just starting to wilt. Stir in mushroom. Remove from heat; season to taste.
Place 1 egg into each toasted basket. Divide spinach mixture and cheese evenly among the 6 baskets. Return to oven and bake 15 minutes. Remove from oven and lift baskets from the pan. Serve immediately topped with Easy Hollandaise sauce, if desired.