Bacon and Veggie Egg Cups

- 4 slices finely diced Bacon
- 1 cup finely chopped Broccoli florets
- 1 cup sliced Cremini mushrooms
- 1 tsp Avocado oil
- 1/2 tsp Garlic powder
- 10 organic Large eggs
- 1 cup finely chopped Baby spinach
- 1/2 cup Grated cheese
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper

1. Preheat the oven to 190°C (375°F).
2. Toss 4 slices finely diced Bacon, 1 cup finely chopped Broccoli florets, and 1 cup sliced Cremini mushrooms with 1 tsp Avocado oil and 1/2 tsp Garlic powder. Season with 1/2 tsp Kosher salt and 1/4 tsp Black pepper.
3. Spread the mixture on a baking sheet and roast for 12-15 minutes until the Bacon is crisp and veggies are tender.
4. Reduce oven temperature to 175°C (350°F).
5. Whisk 10 organic Large eggs with 1/2 tsp Kosher salt and 1/4 tsp Black pepper.
6. Line a muffin tray with 12 paper liners.
7. Divide 1 cup finely chopped Baby spinach between the liners.
8. Sprinkle with 1/2 cup Grated cheese.
9. Divide the roasted mixture between the liners.
10. Pour the egg mixture into each liner, filling about three-quarters full.
11. Top with extra Grated cheese, if desired.
12. Bake for 25-28 minutes until puffed and golden.
13. Cool before serving or storing.