Mornin' Sunshine Breakfast Cups

Paula Todora

By
@ptodora

Low Carb, full of veggies and perfect to reheat for a busy weekday morning to take to work or school. You can substitute any veggies and meat in these yummy muffins. Makes a perfect dozen. They freeze well too.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

4 slice
thick cut bacon, diced
4
mushrooms, chopped
1/4
green bell pepper, chopped
2 slice
onion, chopped
6 oz
frozen spinach (or handful of fresh)
6 large
eggs
1 Tbsp
whipping cream or milk
1 1/2 c
shredded cheddar or colby jack cheese
1/2 tsp
salt
dash(es)
pepper
dash(es)
onion powder
dash(es)
garlic powder

Directions Step-By-Step

1
Preheat the oven to 350 degrees.
2
I use silicone cupcake holders, so no need to grease the pan, but if you don't then spray a 12-cup muffin tin with nonstick cooking spray well.
3
In a medium skillet cook the diced bacon on medium high, stirring occasionally. When crisp, remove to a bowl to cool.
4
In the same pan, using the bacon grease, add the mushrooms, bell pepper, onion and frozen spinach (you don't have to thaw but you can thaw before cooking). Add a little salt and pepper and cook on medium high, stirring, until spinach is thawed and vegetables are soft, about 5 minutes. Remove to a bowl with a slotted spoon and place in the freezer to cool.
5
In a medium bowl, add eggs and whipping cream; Whisk to combine. Add 1 cup of the cheese (reserving the 1/4 cup for topping), salt, pepper, onion powder and garlic powder. Mix with a large spoon. Add cooled vegetables from freezer and mix gently.
6
Using a 1/4 cup measuring cup, pour 1/4 cup mixture evenly into all 12 tins. Top with the remaining 1/4 cup cheese and bake 20 minutes.
7
Serve warm-makes 12

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy, For Kids, Healthy