Breakfast

Bacon, Mushroom, Spinach Egg Cups is for Breakfast.

Bacon, Mushroom, Spinach Egg Cups takes several minutes to prepare.

Bacon, Mushroom, Spinach Egg Cups takes 20 minutes to cook.

Bacon, Mushroom, Spinach Egg Cups makes 18 servings.

The ingredients for Bacon, Mushroom, Spinach Egg Cups are:

One rasher of bacon
18 large eggs
One package frozen spinach
One cup shredded cheese
One package mushrooms

Here is how you make Bacon, Mushroom, Spinach Egg Cups:

Cook the bacon using your favorite method.Pre-heat oven to 350.While bacon cooks, chop up the spinach, and dice up the mushrooms in a food processor.Chop up the bacon (or run it through the food processor)Mix the chopped spinach, mushrooms and bacon together with the shredded cheese.Line muffin tins with foil muffin cups. Spray with cooking spray for easy removal.Place a bit of mixture in each cup.In a blender, blend the eggs adding seasonings (salt, pepper, garlic powder) to taste.Pour the blended eggs into the muffin tin, stirring a bit to incorporate with the other ingredients.Bake for about 20 minutes or until set.Can be eaten cold, or re-heat about 1 minute in the microwave for a quick breakfast!Serving Size: Makes 18 individual cupsNumber of Servings: 18Recipe submitted by SparkPeople user KARASSA.

The nutritional information for Bacon, Mushroom, Spinach Egg Cups is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 141.1

• Total Fat: 10.2 g
• Cholesterol: 197.0 mg
• Sodium: 283.6 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.4 g
• Protein: 10.4 g