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Low-Carb Bacon Spinach Egg Cups

Rated as 4.76 out of 5 Stars

"Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!"
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Ingredients

1 h servings 237 cals
Original recipe yields 6 servings (12 muffins)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 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. 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. 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. Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
  6. Bake in the preheated oven until egg cups are set, about 20 minutes.

Footnotes

  • 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; 17.7 g fat; 4 g carbohydrates; 16.5 g protein; 223 mg cholesterol; 669 mg sodium. Full nutrition

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Reviews

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  1. 54 Ratings

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Most helpful positive review

I cooked the bacon first before cutting it. I garnished it with fresh basil and it added to the flavor.

Most helpful critical review

The consistency/texture was weird. Feel like it needed more cream or cooked too long. 15mins probably would've been ideal.

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I cooked the bacon first before cutting it. I garnished it with fresh basil and it added to the flavor.

Since I lacked some ingredients I went with what I had, eggs, milk, bacon, cheddar. Still though, you can use anything and they came out splendidly! Delish!

Was cleaning out my refrigerator for hurricane Matthew, and I added more cream and ricotta cheese, and extra spinach and mushrooms, so they don't have to be thrown out. Plan to warm them on a ca...

I made this on the weekend and froze, Then take out for my breakfast on the weekdays

Absolutely scrumptious & great to grab on the go or to pack in your lunch! I utilize various veggies I've got in my fridge; and love adding sautéed asparagus, mushrooms, red pepper & Maui sweet ...

I made some slight variations based on veggies I had on hand and used feta cheese instead of Colby I also used just egg whites. Wonderful!

This is a great concept and I pretty much just have been putting in whatever I have in the fridge. Any veggies or cheese are great in this.

Delicious!!! Even my picky 9 year old Daughter said she loved them!!! Used 5 slices of pre cooked turkey bacon instead of 4 slices of thick cut regular bacon. And to replace the bacon grease ...

This is the perfect low carb breakfast, I put them in the fridge and ate them the rest of the week.