![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1_Zf3astUhK2zo2-grfLboRKwjw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9316758-edfc8d57bc9543229135b7b747ad15d5.jpg)
Ingredients
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cooking spray
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4 slices thick-cut bacon, diced
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½ (12 ounce) package frozen chopped spinach, thawed and drained
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4 mushrooms, chopped
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¼ green bell pepper, chopped
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2 slices onion, chopped
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1 pinch salt and ground black pepper to taste
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6 eggs
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1 tablespoon heavy whipping cream
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1 ¼ cups shredded Colby-Jack cheese, divided
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 pinch onion powder
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1 pinch garlic powder
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
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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.
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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.
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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.
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Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
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Bake in the preheated oven until egg cups are set, about 20 minutes.
Cook's Notes:
Substitute any cooked meat or any cooked veggie. Make sure if you're low carbin' it, that they are low-carb ingredients though.
Cheddar cheese can be used in place of Colby-Jack, if desired.
I use silicone muffin cups, but the greased muffin tin is fine.
Nutrition Facts (per serving)
237 | Calories |
18g | Fat |
4g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 237 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 9g | 47% |
Cholesterol 223mg | 74% |
Sodium 669mg | 29% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 17g | 33% |
Vitamin C 6mg | 7% |
Calcium 69mg | 5% |
Iron 2mg | 9% |
Potassium 259mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.