If you know me, you know I’m not really a bacon fanatic. *Cue horrified gasps* I love bacon when it’s paired with other things, like on a burger or in a casserole, but I really cannot just eat strips of bacon with breakfast. I’m not sure why; I’ve tried numerous times to enjoy bacon by itself, but I don’t think I’ll ever be one of those bacon-obsessed people. I know, I weep for me, too. With that said, I do love eggs and cheese and spinach, so I put all of that together in an easy-to-make breakfast cup!
I pre-heated the oven to 375°F and gathered my ingredients above. Feel free to use any cheese you like – I love the spicy kick of pepper jack in this recipe. Only four ingredients needed to make something tasty and low carb? Yes please.
Next I put 5 strips of bacon between two sheets of paper towels and microwaved them for 3 minutes. You want to semi-cook the bacon, but also want it to still be pliable after it comes out of the microwave. I repeated this step with an additional 5 strips of bacon. While the bacon was cooling slightly, I sliced the pepperjack cheese into long rectangles and set aside.
Finally I cracked each egg directly into the bacon cups. It’s okay if some of the yolks break, they will still taste great! Season with salt and pepper. I baked these for 20 minutes until the eggs set and the bacon was crispy on the edges and bottom. If you prefer a slightly runny egg, I’d pre-bake the bacon alone in the muffin tin for 5 minutes, let it cool, then add the other ingredients and return the pan to the oven for 15-17 minutes. These are crispy and have just the right amount of gooey cheese in the middle. The spinach does a great job breaking up the heavy ingredients and adds some brightness to the dish, too! I love how versatile these could be – just fill them with your favorite ingredients!