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3 slices bacon
1/2 small onion, diced
10oz spinach, chopped
1/2tsp pepper
1/8tsp nutmeg
1pinch salt
15oz ricotta cheese
2cups (8oz) shredded mozzarella cheese
1cup (4oz) grated parmesan cheese
3 eggs, beaten
Cook bacon in a skillet over medium-high heat until crisp. Drain, let cool and crumble, set aside.

In the same skillet with residual bacon grease, cook and stir onion for 5 minutes until tender. Add spinach, pepper, nutmeg, and salt. Cook and stir over medium heat for about 3 minutes or until liquid evaporates. Remove from heat, stir in bacon, let cool.

Combine ricotta, mozzarella and parmesan cheeses in a large bowl. Add beaten eggs, stir until well blended. Add cooled spinach mixture and mix well.

Spoon mixture evenly into 10 greased or non-stick muffin cups.

Bake at 350 degrees for 40 minutes or until set. Allow to stand for 10 minutes before serving.