Canadian Bacon Egg and Vegetable Cups

 

Another great low-carb breakfast idea!  Lean Canadian Bacon, my favorite breakfast veggies: spinach, mushrooms, and onions, and for a little zip, pepper jack cheese.  These are simply fun to make and great to make ahead of time on the weekends for busy mornings.  A quick reheat in the toaster oven or microwave and you're out the door with a protein packed breakfast to help carry you through the morning.

You can certainly mix up the veggies or cheese for your preference. I may have some different versions showing up here on the blog in the weeks ahead when I decide to let my creativity shine.

12 slices of Canadian Bacon

2 T. butter

1/8 cup of diced yellow onions

2 white button mushrooms, diced

1/4 cup baby spinach, roughly chopped

3 eggs, lightly beaten

salt and pepper to taste

1/4 cup freshly shredded pepper jack cheese

chopped parsley for garnish

Preheat oven to 350 degrees F.  Spray a 6 count muffin tin with non-stick spray.  

Fit two slices of Canadian Bacon into each of the muffin tin openings, overlapping as needed.

Heat the butter in a small skillet over medium-low heat.  Swirl to coat the bottom and add the onions, mushrooms, and spinach.  Let cook for 3 - 4 minutes until vegetables begin to soften and spinach wilts.  Drain off any liquid that remains.  Remove from heat.

Whisk together the eggs and salt and pepper.  Divide the veggies between the muffin tins.  Carefully pour the egg mixture into the muffin tins, dividing as evenly as possible.

Top with the pepper jack cheese and place in oven.

Bake 13 - 15 minutes until eggs are set and cheese has started to brown.  Remove from oven and carefully remove from the muffin tin.  

Sprinkle with chopped parsley and serve immediately.

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