Saute the red onion and mushrooms in 1 Tablespoon olive oil over medium heat until soft, about 8 minutes.

Add the spinach to the pan and cook until they are wilted. Set aside.

This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Believe me, I speak from experience. Press the bread rounds into the bottom of the pan.

Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley.

Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper.

Blend well. The custard mixture will be foamy and light.

Pour the egg mixture over the spinach.

Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.