Bacon and Egg Cups

Instructions

1. Prepare the muffin tin
   Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
2. Cook the bacon partially
   In a large skillet over medium heat, cook the bacon slices until they're partially cooked but still pliable, about 3-5 minutes. They should not be crispy yet as they'll finish cooking in the oven. Drain on paper towels.
3. Create bacon cups
   Wrap one bacon slice around the inside of each muffin cup, creating a circle. The bacon should cover the sides of the cup, forming a nest for the egg mixture.
4. Prepare the egg mixture
   In a large bowl, whisk together the eggs, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined. Stir in the shredded cheese, diced bell peppers, spinach, and half of the chopped chives.
5. Fill the cups
   Carefully pour the egg mixture into each bacon-lined muffin cup, filling each about 3/4 full. Be careful not to overfill as the eggs will expand during baking.
6. Bake to perfection
   Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the bacon is crispy around the edges. The centers should be slightly firm to the touch.
7. Cool and remove
   Allow the bacon and egg cups to cool in the muffin tin for about 5 minutes. Then, carefully run a knife around the edges of each cup and gently lift them out of the tin.
8. Serve and garnish
   Transfer the bacon and egg cups to a serving plate, garnish with the remaining chopped chives, and serve immediately while warm. They can also be stored in the refrigerator for up to 3 days and reheated when ready to eat.