Low-Carb Bacon Spinach Egg Cups recipe
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Ingredients
- cooking spray 4 slices thick-cut bacon, diced ½ (12 ounce) package frozen chopped spinach, thawed and drained 4 mushrooms, chopped ¼ 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 ¼ cups shredded Colby-Jack cheese, divided ½ teaspoon salt ¼ teaspoon ground black pepper 1 pinch onion powder 1 pinch garlic powder
Nutrition Info
- 236.9 caloriescarbohydrate: 4 gcholesterol: 223.2 mgfat: 17.7 gfiber: 1.2 gprotein: 16.5 gsaturatedFat: 9.3 gservingSize: -sodium: 669 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Bacon Spinach Egg Cups
Directions
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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.