Low-carb Bacon Spinach Egg Cups

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray 12 muffin cups with cooking spray.
• 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.
• 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.
• 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.
• scoop 1/4 cup egg mixture into each muffin cup; top each with remaining colby-jack cheese.
• bake in the preheated oven until egg cups are set, about 20 minutes.