Spinach and Bacon Egg Muffins

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.

In a mixing bowl, whisk together the eggs and heavy cream until well combined.

Add the crumbled bacon, chopped fresh spinach, shredded cheddar cheese, diced onions, diced bell peppers, garlic powder, salt, and black pepper to the egg mixture. Stir to evenly distribute all ingredients.

Pour the mixture into the greased muffin tin, filling each muffin cup about 2/3 full.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the Spinach and Bacon Egg Muffins are set in the center and the tops are lightly golden.

Allow the muffins to cool in the tin for a few minutes. Use a butter knife to gently remove them from the muffin cups. Serve your Spinach and Bacon Egg Muffins as a flavourful and portable breakfast option.