Low-Carb Bacon Spinach Egg Cups
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
52
Sourness
34
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Ground Black Pepper6
Eggs1 tbsp
Heavy Whipping Cream1 pinch
Onion Powder1 pinch
Garlic PowderDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spray 12 muffin cups with cooking spray
3
Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes
4
Transfer bacon to a bowl, reserving bacon grease in the skillet
5
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
6
Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes
7
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
8
Add cooled vegetables and bacon to egg mixture and mix gently
9
Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese
10
Bake in the preheated oven until egg cups are set, about 20 minutes