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.
In a medium bowl, beat the eggs with the heavy cream until well combined and a bit frothy.
In a separate bowl, mash the softened cream cheese with a fork until smooth. Add the shredded cheese to the cream cheese and stir to combine; it doesn’t have to be perfect, just mostly mixed.
Stir the cream cheese and shredded cheese mixture into the beaten eggs. Whisk or stir until as smooth as you can get it. A few small bits of cream cheese are fine; they’ll melt into little pockets of richness.
