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Low-Carb Bacon Spinach Egg Cups
Low-Carb Bacon Spinach Egg Cups
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Irresistible mini bacon and spinach quiches, perfect for quick low-carb breakfasts on busy mornings.
Ingredients:
  • cooking spray
  • 4 slices thick-cut bacon, diced
  • 0.5 (12 ounce) package frozen chopped spinach, thawed and drained
  • 4 mushrooms, chopped
  • 0.25 green bell pepper, chopped
  • 2 slices onion, chopped
  • 1 pinch salt and ground black pepper to taste
  • 6 eggs
  • 1 tablespoon heavy whipping cream
  • 1.25 cups shredded Colby-Jack cheese, divided
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 pinch onion powder
  • 1 pinch garlic powder
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and give those 12 muffin cups a quick spritz with cooking spray.
  • Crisp bacon in a skillet over medium-high heat for about 10 minutes. Place cooked bacon in a bowl, keeping the bacon grease in the skillet.
  • In the same skillet with the flavorful bacon grease, sauté spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to your liking until tender, roughly 5 minutes. Move the veggie medley to a bowl and chill in the freezer for a quick 5 minutes.
  • Combine eggs and cream in a bowl, then mix in 1 cup of Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion powder, and garlic powder. Gently fold in cooled vegetables and bacon.
  • Divide the egg mixture evenly among the muffin cups, then sprinkle each with more Colby-Jack cheese on top.
  • Bake in the oven until the egg cups are cooked through, approximately 20 minutes.

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