1 slice bacon
1/4 onion
1/4 sweet pepper
1/2 stalk celery
3 eggs
1/2 cup ricotta cheese
salt & pepper
1 Tbsp gochujang
crumbled cornbread
preheat oven to 375°
grease a 6-cup muffin tin with oil or butter
chop bacon & veg into small pieces
saute 5 minutes over medium heat
whisk eggs, cheese, salt, pepper, & gochujang together in a large bowl
distribute the sauteed mix into the six cups
crumble a small amount of cornbread into each cup
distribute egg mixture on top
bake 15 minutes
let cool 5 minutes to set
