Low-carb egg, cheese, and vegetable muffins that are ideal for travel. They can be prepared in advance and briefly heated in the microwave. a wonderful variation on the typical low-carb bacon and eggs!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 12 muffins |
Ingredients
- cooking spray
- 4 slices thick-cut bacon, diced
- ½ (12 ounce) package frozen chopped spinach, thawed and drained
- 4 mushrooms, chopped
- ¼ green bell pepper, chopped
- 2 slices onion, chopped
- 1 pinch salt and ground black pepper to taste
- 6 eggs
- 1 tablespoon heavy whipping cream
- 1 ¼ cups shredded Colby-Jack cheese, divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch onion powder
- 1 pinch garlic powder
Instructions
- 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.
- 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
| Calories | 237 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 223 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 9 g |
| Sodium | 669 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!!!
Greek yogurt instead of cream.
This took me a lot more than 15 minutes to prep. Tasted fine, but not worth the effort to me.
The first time I made these I was intending to have them for breakfast for the week. However they were such a hit with my family that I didnt have any left! I have modified the recipe so that I can make 24 at a time and I use a lot more veggies. I use an entire package of spinach, 6 thick cut pieces of bacon, a whole green pepper, a whole large yellow onion, a small container of fresh mushrooms, 10 eggs, 8 oz bag of colbyjack cheese and may be a little more generous with the spices. They are fabulous ??
I fixed this strictly according to the recipe and it’s delicious! I have them packaged for my breakfasts during the work week. I used silicone muffin ‘tins’ without oil, but I think next time I’ll wipe them with coconut oil to make the egg cups easier to remove. 🙂
Used Egg whites and Colby jack cheese and crumbled up some sausage, they came out wonderful… A keeper!!!
These are a great breakfast for when you are running out the door and have no time to eat. I use real spinach instead of the frozen, eliminated the red pepper and added tomatoes, diced ham, increased the amount of bacon. I think you can put basically anything you like in these, they cook up well (just don’t use the paper liners in the muffin tin) and they freeze great.
Very flavorful, like a mini quiche. I didn’t have any spinach (besides my husband wouldn’t eat it with spinach!) I added a little extra cheese but the recipe amount is perfect.
I used red pepper instead of green and a blend of cheeses. Other than that, this is wonderful recipe. Great way to get protein and easy to freeze and pop in microwave. I have made this several times and it works right every time.
I think these are delicious. I substituted pimiento for peppers and about 1 1/2 c of cooked mashed eggplant for mushrooms.
No changes. I’ll make it again
A great keto breakfast option. I omitted the mushrooms due to an allergy. I used fresh sauteed spinach because that was what I had. The cups were nice and moist with plenty of flavor. They slid out of the silicone muffin cups perfectly. I will definitely make this recipe again.
Time consuming with all the chopping but well worth it being able to eat a nutritious breakfast on the go.
Make these for on the go breakfast at work. Reheat in microwave for 20 seconds. perfect. Very flavorful and perfect for keto.
I made these for a breakfast between services when our choir sang at 8:00 & 10:00 on Easter Sunday. They were a big hit and everyone asked for the recipe. I had bulk pork sausage on hand so I browned it to use in place of the bacon. It was delicious.
So super easy. And you can switch up what you add to the egg mix.
Made it just as instructed. Very easy, put them in the freezer and ate 2 at a time. They were very flavorable and I’m making them for a friend todaym shes not feeling to well and I’m sure she will love them
I made these and used some ham I had instead of the bacon, I did cook ham in some reserved bacon grease. It was amazing and was a big hit with my husband. I will be making these again. They also taste as good reheated!
I had to make them again a week after I made them for the first time. The recipe is easy, tasty and liked by everyone in the family.
I followed the recipe except reduced the amount of cheese a bit. They turned out well and are delicious.
Excellent and easy to make. Stores well frozen for a couple days (it didn’t last long). There is also room to season to taste. I’d say great for low carb diet or just because it sounds good and is.