In a large bowl briskly whisk together the eggs. Add in the same bowl, cauliflower, bacon, spinach, bell pepper, onion, garlic powder, dried oregano, Mozzarella and salt and black pepper. Mix well to combine.
Carefully fill each muffin cup three-quarters full. Top with chopped bacon and more shredded cheese if desire.
Bake for about 20-25 minutes, or until lightly golden.
Let cool for 5 minutes, and then run a butter knife around the edges of each muffin to loosen it. You don’t need to do this step if you use a silicone muffin pan/cup. Remove them from the pan and enjoy.
Store leftover egg muffins in an airtight glass container for up to 3 days in the fridge. You can also use a silicone or Ziploc bag to store them. You can also freeze them of up to 3 months.Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depend on the microwave) if they were in the freezer.Watch the Web Stories HERE.