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Low-Carb Bacon Spinach Egg Cups
Wednesday, 17 April 2019 - 14:41 | Views - 87
  •       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


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

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.

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.

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.

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

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





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