Chef Ryan Scott makes eggs Florentine easy by cooking them in a muffin tin. It's the perfect brunch for a crowd!
Preheat the oven to 375°F. Cook the turkey bacon in a large skillet over medium-high heat until golden brown and crispy, 6-8 minutes. Transfer to a plate lined with paper towels to drain.2.
Add the vegetable oil to the skillet, and heat over medium-high. Add the onion, mushrooms, salt, pepper and chile flakes, and cook until the onions start to caramelize, about 7 minutes. Add the chard and cook until tender, about 7 minutes. (Add a little water if the mixture gets too dry.) Add the spinach, and cook until it wilts, about 30 seconds. Using a slotted spoon, transfer the mixture to a medium bowl.3.
Lightly grease a 12-cup muffin pan with nonstick cooking spray. Separate the biscuit dough. Using a rolling pin, roll out each biscuit on a lightly floured surface until the biscuit triples in size (about 5 inches in diameter). Place the dough rounds in the muffin pan, pressing onto the sides and bottom of the cups so that the edges fold over onto the top of the muffin pan. Break each bacon slice in half, and place 2 halves in each muffin cup, forming an “X” shape. Top each with 1 tablespoon of chard-spinach mixture. Put the muffin pan on aluminum foil lined rimmed baking sheet, and bake until the dough starts to brown, about 20 minutes.4.
Separate the eggs into bowls, putting the yolks in one bowl and the whites in another (be careful not to break the yolks). Whisk the egg whites lightly until combined. Remove the muffin pan from the oven, and put 1 egg yolk in each muffin cup. Top with just enough of the whites to fill each cup; discard any remaining whites. Divide the mozzarella evenly among cups.5.
Return to the oven and bake until the egg whites are set and the dough is a deep golden brown, about 15 minutes. (The yolks will likely be runny). For firmer yolks, bake 5 minutes more.) Serve hot or at room temperature.