Low-Carb Bacon Spinach Egg Cups

Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 237 Calories

Ingredients

• 6 eggs
• ½ teaspoon salt
• 1 tablespoon heavy whipping cream
• ¼ teaspoon ground black pepper
• 1 pinch salt and ground black pepper to taste
• 1 pinch garlic powder
• 4 mushrooms, chopped
• 1 pinch onion powder
• cooking spray
• ¼ green bell pepper, chopped
• 4 slices thick-cut bacon, diced
• ½ (12 ounce) package frozen chopped spinach, thawed and drained
• 2 slices onion, chopped
• 1 ¼ cups shredded Colby-Jack cheese, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Step 2

Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.

Step 3

Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.

Step 4

Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.

Step 5

Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.

Step 6

Bake in the preheated oven until egg cups are set, about 20 minutes.