- 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
- 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.
04/15/2018
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