Low Carb Bacon Spinach Egg Cups Recipes

SPINACH EGG MUFFINS WITH CHEESE

Steps:

• Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
• In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
• Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

KETO EGG CUPS WITH BACON & CHEESE

Steps:

• Preheat the oven to 375° F.
• Slice bacon into bite-sized pieces, then fry in a skillet until golden brown. Set aside to drain fat.
• Reserve 1 tbsp of the bacon grease and saute the onion and green peppers over medium heat until they are soft. Set aside to drain on a paper towel.
• In a medium-sized bowl, crack 10 eggs, then add heavy whipping cream, Worcestershire sauce, pepper, salt, and a dash of nutmeg. With a whisk, beat the eggs until the ingredients are thoroughly combined.
• Combine the green peppers, onion, chopped spinach, and ¾ of the crumbled bacon in another bowl and distribute the filling amongst the muffin tins.
• Add the Monterey jack cheese to each cup, followed by the cheddar.
• Distribute the egg mixture evenly amongst each muffin tin.
• Top each cup with your reserved bacon. Then sprinkle parsley and red pepper flakes on top. *Optional
• Bake for approx 18-22 minutes or just until a knife comes out mostly clean. Make sure not to burn. I take them out before they turn brown. If you like them, "wet" undercook them a few minutes.
• They will puff up with steam as they bake but sink a bit when you take them out of the oven. That's normal!

LOW-CARB BACON SPINACH EGG CUPS

Steps:

• 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.

LOW CARB BACON EGG CUPS

Steps:

• In a skillet, place bacon and cook on medium heat until it browns. Then, drain the fat and remove the bacon.
• Chop the bacon, onions, mushrooms and spinach.
• Then add onions to the skillet for 1-2 minutes until soft.
• Add in your mushrooms and let them cook 1-3 minutes until their tender. Then add in spinach for about a minute. Then add your bacon and remove from heat.
• Spray a muffin pan with non-stick spray.
• Evenly distribute the bacon & vegetables in the skillet into the muffin cup. It should be about 1/2 full.
• Then, in a separate bowl whisk your eggs, cheese, and milk together. Season with salt & pepper.
• Pour that mixture into each muffin cup until each is about full - leaving just enough room for them to rise.
• Bake at 375 for about 20-25 minutes or until the egg cups have risen and are slightly brown.
• Then remove from the pan and enjoy warm!

9 KETO EGG CUPS

Steps:

• Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
• In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
• Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
• Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
• Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
• Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
• Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
• Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
• Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.