Ingredients for - Low-Carb Bacon Spinach Egg Cups

1. Cooking spray
2. Thick-cut bacon, diced 4 slices
3. Frozen chopped spinach, thawed and drained ½ (12 ounce) package
4. Mushrooms, chopped 4
5. Green bell pepper, chopped ¼
6. Onion, chopped 2 slices
7. Salt and ground black pepper to taste 1 pinch
8. Eggs 6
9. Heavy whipping cream 1 tablespoon
10. Shredded Colby-Jack cheese, divided 1 ¼ cups
11. Salt ½ teaspoon
12. Ground black pepper ¼ teaspoon
13. Onion Powder 1 pinch
14. Garlic powder 1 pinch

How to cook deliciously - Low-Carb Bacon Spinach Egg Cups

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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

6 . Stage

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