Low-Carb Bacon Spinach Egg Cups

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.