MORNIN' SUNSHINE BREAKFAST CUPS
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.
Provided by Paula Todora
Categories Other Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. I 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.
- 3. In a medium skillet cook the diced bacon on medium high, stirring occasionally. When crisp, remove to a bowl to cool.
- 4. In 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.
- 5. In 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.
- 6. Using 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.
- 7. Serve warm-makes 12
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