keto breakfast: egg muffins

We have friends on various diets and have explored quite a few ourselves, trying to work out a healthy lifestyle that uses local ingredients (whenever possible). Over the past year, I have been enjoying a low carb lifestyle that has helped me lose 30 pounds and bring my blood pressure back to nice low numbers!
One of my favourite fast foods on this diet are these "breakfast muffins".... so nummy and filled with the ingredients I need to eat.

10 slices bacon
1 Tbsp butter
3 cups baby kale and/or spinach, chopped
2 thinly sliced brown mushrooms
2 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
10 eggs
1/2 cup full fat Greek yogurt, or full fat sour cream
green onion or parsley

Preheat the oven to 350 F. I use my silicon 12 muffin pan with a cookie sheet underneath. I recommend that you just make 10 muffins and leave the middle two spots of the muffin pan empty. They just don't cook as quickly as the ones around the outside and it creates problems for deciding when to take them out of the oven!
Cook the bacon over low heat until crispy. Crumble or chop the bacon slices, one into each muffin cup. Reserve the bacon fat in the pan and add butter. Cook the mushrooms a bit until wilted, divide among the muffin cups; then do the same with the kale or spinach. If there is any bacon fat left, you just add it to the eggs when you beat them.
Shred the cheeses and add to the muffin cups.
Beat the eggs with the yogurt or sour cream & reserved bacon fat until frothy. Season with pepper & your choice of herbs. Divide into the 10 muffin cups and top with chopped green onion or parsley.
Bake for about  35 minutes until firm.
Great hot out of the oven, but I like to have a few leftovers in the fridge for our hikes.

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