Low Carb Bacon Spinach Egg Cups

These low-carb bacon spinach egg cups are a delicious and healthy breakfast option. Made with crispy bacon, fresh spinach, and fluffy eggs, these cups are packed with flavor and nutrients. They are also gluten-free and keto-friendly, making them a great choice for those following a low-carb or ketogenic diet. With a prep time of just 10 minutes and a cooking time of 20 minutes, this recipe is quick and easy to make. These egg cups can be enjoyed on their own or served with a side of avocado or salsa for a complete and satisfying meal.

Ingredients

• 6 slices of bacon
• 2 cups of fresh spinach, chopped
• 6 large eggs
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the pan and place on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
3. In the same skillet, add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
4. In a mixing bowl, whisk the eggs together. Season with salt and pepper.
5. Divide the crumbled bacon and cooked spinach evenly among the muffin cups.
6. Pour the whisked eggs over the bacon and spinach, filling each cup about ¾ full.
7. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and slightly golden on top.
8. Remove from the oven and allow the egg cups to cool for a few minutes.
9. Run a knife around the edges of each cup and gently lift them out of the muffin tin.
10. Serve the low-carb bacon spinach egg cups warm and enjoy!

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