"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!"


  • Adjust
  • US
  • Metric
  • cooking spray
  • 4 slices thick-cut bacon, diced
  • 1/2 (12 ounce) package frozen chopped spinach, thawed and drained
  • 4 mushrooms, chopped
  • 1/4 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 1/4 cups shredded Colby-Jack cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch onion powder
  • 1 pinch garlic powder
  • Directions

  • Prep
  • Cook
  • Ready In
    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.


    • 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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