These little spinach bacon cream cheese cups remind me of the kind of thing church ladies used to bring to potlucks once low‑carb and “diabetic friendly” dishes started making the rounds in the church bulletin. The flavors themselves are old-fashioned Midwestern comfort—bacon, cheese, eggs, and a bit of green to make you feel virtuous—but tucked neatly into muffin cups so they’re easy to share or tuck into the freezer. They’re the sort of recipe you make when you want something hearty and satisfying without fussing with a crust or turning on the oven for an hour. They work just as well for a quiet weekday breakfast as they do on a holiday morning when the house is full and you need something you can pull out and reheat while the coffee perks away.
These cups are filling on their own, but they shine with a few simple sides. For breakfast, I like to serve them with a small bowl of berries or sliced melon and a pot of hot coffee or tea. If you’re keeping things strictly low carb, a side of sliced tomatoes or a simple cucumber salad tossed with vinegar and a pinch of salt fits right in. For a brunch spread, set them out alongside a green salad with a light vinaigrette, a platter of sausage links or ham, and maybe a small tray of pickles—very Midwestern and very satisfying. They also make a nice light supper with a bowl of broth-based soup or a sheet pan of roasted vegetables, whatever you have coming out of the garden or the freezer.
Low Carb Spinach Bacon Cream Cheese Cups
Servings: 10–12 cups
Ingredients
6 large eggs
4 oz cream cheese, softened (about 1/2 block)
1 cup shredded cheese (cheddar, Colby Jack, or your favorite blend)
6 slices thick-cut bacon, cooked crisp and crumbled
1 cup chopped fresh spinach, packed (or 3/4 cup thawed, well-drained frozen spinach)
1/4 cup heavy cream (or half-and-half if that’s what you have)
2 tbsp finely chopped onion or green onion
1/2 tsp garlic powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 tbsp butter or oil for greasing the muffin tin (or use paper liners)
Optional: pinch of crushed red pepper flakes for a little heat
Optional: 2 tbsp grated Parmesan for sprinkling on top
Directions
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin well with butter or oil, or line with paper liners if you prefer easier cleanup.
If you haven’t already, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble or chop into small pieces. Set aside.
Prepare the spinach: If using fresh spinach, rinse, pat dry, and chop it fairly fine. If using frozen spinach, thaw it and squeeze out as much liquid as you can with your hands or a clean kitchen towel so it doesn’t water down the cups.
