For a richer flavor, try using Gruyere or sharp cheddar cheese. Feel free to add other vegetables such as chopped tomatoes or zucchini. These egg cups can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Low-Carb Bacon Spinach Egg Cups
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS370
These delectable Low-Carb Bacon Spinach Egg Cups are a savory symphony of flavors and textures, perfect for a quick breakfast, a satisfying brunch, or a protein-packed snack. Imagine a fluffy egg base, studded with crispy bacon, vibrant spinach, and melted cheese, all baked to golden perfection. A delightful and guilt-free way to start your day or fuel your afternoon!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol223 mg
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Fiber1 g
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Protein17 g
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Saturated Fat9 g
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Sodium669 mg
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Sugar1 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin generously with cooking spray. (2 minutes)
02 Step
Recipe View In a skillet over medium-high heat, cook the diced bacon until crisp, stirring occasionally. Transfer the bacon to a bowl, reserving the rendered bacon grease in the skillet. (10 minutes)
03 Step
Recipe View Add the thawed and drained spinach, chopped mushrooms, green bell pepper, and onion to the skillet with the bacon grease. Season with salt and pepper to taste. Cook, stirring frequently, until the vegetables are softened. Transfer the vegetable mixture to a bowl and place in the freezer to cool slightly. (10 minutes)
04 Step
Recipe View In a separate bowl, whisk together the eggs and heavy whipping cream until well combined. Stir in 1 cup of the shredded Colby-Jack cheese, salt, pepper, onion powder, and garlic powder. Gently fold in the cooled vegetables and crispy bacon. (5 minutes)
05 Step
Recipe View Spoon approximately 1/4 cup of the egg mixture into each prepared muffin cup. Sprinkle the remaining Colby-Jack cheese evenly over the top of each cup. (5 minutes)
06 Step
Recipe View Bake in the preheated oven until the egg cups are set and the cheese is melted and lightly golden. Let cool slightly before serving. (20 minutes)
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Kiera Block
Feb 19, 2025I added a little bit of diced ham to mine and they were even better!
Frederique Cartwright
Sep 15, 2024I found that baking them for 22 minutes was perfect for my oven.
Tomasa Rohan
Jul 25, 2024My kids loved these! Such a great way to get them to eat their veggies.
April Murazik
Mar 2, 2024These egg cups are amazing! So easy to make and perfect for a quick breakfast.
Elvis Bergstrom
Jan 23, 2024I've made these several times and they always turn out great. Thanks for the recipe!
Elsie Mante
Dec 3, 2023These are so versatile! I've tried different combinations of veggies and they're always delicious.
Matteo Price
Sep 29, 2023These are a lifesaver on busy mornings. I just grab one and go!