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.
2I 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.
3In a medium skillet cook the diced bacon on medium high, stirring occasionally. When crisp, remove to a bowl to cool.
4In 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.
5In 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.
6Using 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.