Mornin' Sunshine Breakfast Cups

6
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.

Rating:
★★★★★ 1 vote
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

How to Make Mornin' Sunshine Breakfast Cups

Step-by-Step

  • 1Preheat the oven to 350 degrees.
  • 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.
  • 7Serve warm-makes 12

Printable Recipe Card

About Mornin' Sunshine Breakfast Cups

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