If you’re looking for a breakfast that’s both hearty and fresh, I have to share this fan-freaking-tastic Bacon Mushroom Spinach Egg Cups Recipe with you. These little cups are packed with flavor, super easy to make ahead, and they even make your kitchen smell amazing while baking. I absolutely love how this recipe combines smoky bacon with earthy mushrooms and vibrant spinach—all tucked into perfectly baked egg cups. Trust me, once you try this, it might just become your new weekend morning favorite.
Why You’ll Love This Recipe
- Easy to Make: Baking bacon right in the muffin tin creates a natural cup—no extra fuss here.
- Packed with Nutrition: Spinach, mushrooms, and protein-rich eggs give you a balanced breakfast.
- Perfect for Meal Prep: These egg cups reheat beautifully, so you’ve got breakfast ready for busy mornings.
- Versatile Flavor Combos: Easily swap cheeses or veggies to suit your cravings or dietary needs.
Ingredients You’ll Need
These ingredients come together to create a mouthwatering combo of crispy bacon, savory mushrooms, fresh spinach, and fluffy eggs. When you pick your bacon, I recommend choosing good-quality slices with some nice marbling; it really makes a difference in flavor and texture.
- Bacon: Choose a flavorful, good-quality bacon since it’s the star of this dish.
- Olive oil: Helps sauté the veggies while adding richness without overpowering them.
- Garlic: Just a clove to give a subtle depth without overwhelming the other flavors.
- Baby bella mushrooms: Optional, but they add a lovely earthiness that pairs perfectly with bacon.
- Spinach: Fresh and packed with nutrients, it wilts down quickly for a light, green touch.
- Eggs: The base of the cups, creating a fluffy, protein-packed foundation.
- Milk (I use unsweetened almond): Makes the eggs tender and light; any milk works here, even dairy-free.
- Salt and pepper: Freshly ground is best to season the egg mixture.
- Feta or goat cheese crumbles: Adds that creamy tang—but feel free to use whatever cheese you love or skip it for paleo-friendly.
Variations
I love mixing this up depending on what’s in my fridge or what mood I’m in. This recipe is super flexible, so don’t hesitate to make it your own!
- Veggie swaps: Sometimes I swap mushrooms for roasted red peppers or sun-dried tomatoes for a different flavor punch.
- Cheese alternatives: Goat cheese adds a creaminess I adore, but shredded cheddar or mozzarella works perfectly too.
- Make it dairy-free: Just skip the cheese or use a plant-based alternative to keep it whole30 or paleo-friendly.
- Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika to the egg mixture for a little kick.
How to Make Bacon Mushroom Spinach Egg Cups Recipe
Step 1: Bake the Bacon Cups
Preheat your oven to 400°F. Here’s the trick I discovered—lining your muffin tin with bacon slices creates these perfect little cups for the eggs and veggies. Use about 10 muffin cups, wrapping bacon slices in a circle around the edges. Don’t worry if they overlap; that’s totally fine. Pop them in the oven and bake for about 15 minutes until crispy but still flexible enough to hold the filling. You’ll notice the bacon shrinks—use a fork to gently pull the slices out toward the edges after baking to make room for the filling.
Step 2: Sauté the Mushrooms and Spinach
While the bacon cooks, heat olive oil in a large skillet over medium heat. Toss in minced garlic and sliced baby bella mushrooms. Sauté them for about 5 minutes until the mushrooms soften and get a light golden color—that’s when the flavor really develops! Then add the spinach and cook for another 2 minutes until it wilts. This step is so satisfying because your kitchen fills with those lovely earthy aromas. Set this veggie mix aside to cool slightly.
Step 3: Whisk the Eggs and Milk
In a big bowl, whisk together the eggs and almond milk (or your milk of choice). Season this mixture with freshly ground salt and pepper. The milk makes the eggs tender and creamy, so don’t skip this small but crucial step.
Step 4: Assemble and Bake the Egg Cups
Now for the fun part: divide the sautéed veggies evenly among the bacon-lined muffin cups. Pour the egg mixture over the veggies, filling each cup a little more than halfway—trust me, it’s enough to hold everything without overflowing. Sprinkle each with crumbled feta or goat cheese for a burst of creamy tang. Bake at 400°F for 15 minutes, or until the egg muffins are just set and lightly golden on top. Let them cool for a couple of minutes before running a knife around the edges to loosen and carefully removing them from the pan.
Pro Tips for Making Bacon Mushroom Spinach Egg Cups Recipe
- Don’t Overfill: Filling the cups just over halfway keeps the eggs from spilling over and ensures they cook evenly.
- Bacon Arrangement Matters: Make sure to overlap the bacon just enough to hold shape, and stretch it back out after baking for the perfect cup.
- Use Fresh Ingredients: Fresh spinach wilts better and has a brighter flavor than frozen for this quick sauté.
- Keep the Bacon Grease: Don’t drain all the fat from the muffin liner; it helps prevent sticking and adds extra flavor.
How to Serve Bacon Mushroom Spinach Egg Cups Recipe
Garnishes
I like to top mine with a sprinkle of fresh chopped chives or parsley to brighten the flavors and add a pop of color. Plus, a few avocado slices on the side? Absolute perfection—creamy, cool, and healthy.
Side Dishes
This recipe pairs wonderfully with simple roasted potatoes, a fresh fruit salad, or even a light mixed greens salad dressed with lemon vinaigrette for a complete and satisfying meal.
Creative Ways to Present
For a brunch party, I place these bacon mushroom spinach egg cups on a colorful platter lined with arugula, then scatter some cherry tomatoes around for fresh pops of color. Arranging them with mini toast points or crostini turns them into great finger foods, too.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these egg cups in an airtight container in the fridge, stacking them with parchment paper in between to keep them from sticking. They stay fresh for up to 4 days, making weekday breakfasts a breeze.
Freezing
They freeze beautifully! I like to wrap each egg cup individually in plastic wrap and then place them in a freezer-safe bag. When you want a quick breakfast, just thaw overnight in the fridge or pop them in the toaster oven straight from frozen.
Reheating
Reheating in the microwave for about 30-45 seconds works well, but I prefer a toaster oven or regular oven at 350°F for 10 minutes because it keeps the bacon crispy and eggs fluffy. Just watch so they don’t dry out.
FAQs
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Can I make the Bacon Mushroom Spinach Egg Cups Recipe dairy-free?
Absolutely! Just omit the cheese or substitute with your favorite plant-based cheese. The eggs, bacon, and veggies still provide plenty of flavor and texture.
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How can I prevent the egg cups from sticking to the pan?
Leaving some bacon grease in the muffin cups helps prevent sticking naturally. You can also lightly grease the pan before assembling if you want extra insurance.
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Can I use frozen spinach or other veggies instead of fresh?
Fresh spinach works best for quick wilting and texture, but you can use frozen if you thaw and squeeze out excess moisture first. Other veggies like bell peppers or zucchini can work too with adjusted sauté times.
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Can I double this recipe for a larger batch?
Yes! Just use two muffin tins or bake in batches, and adjust the sautéed veggies and eggs accordingly. It’s great for meal prepping breakfasts for the week.
Final Thoughts
This Bacon Mushroom Spinach Egg Cups Recipe really holds a special place in my morning routine. I love how quick it comes together yet feels like such a treat with the smoky bacon and fresh veggies. Whether you’re cooking for a crowd or just want a delicious, protein-packed breakfast, you’ll find these egg cups hit all the right notes. Give this recipe a try—I honestly can’t recommend it enough for busy mornings or lazy weekends when you want something cozy and nourishing.
Print
Bacon Mushroom Spinach Egg Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 egg cups (serves 5, 2 egg cups per serving)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Delicious and savory Mushroom Spinach Bacon Egg Cups are perfect for a nutritious breakfast or brunch. Crispy bacon lines each muffin cup, filled with sautéed mushrooms, wilted spinach, and a fluffy mixture of eggs and almond milk, topped with crumbled feta cheese. These protein-packed muffins are easy to make, freezer-friendly, and offer a flavorful way to start your day.
Ingredients
Bacon
- 10 slices good-quality bacon (from 1 package)
Veggies
- ½ tablespoon olive oil
- 1 clove garlic, minced
- 8 ounces baby bella mushrooms, sliced (optional)
- 3 cups packed organic spinach
Egg Mixture
- 6 large eggs
- ¼ cup unsweetened almond milk (any milk will work)
- Freshly ground salt and pepper, to taste
Topping
- ⅓ cup feta or goat cheese crumbles (or any cheese of choice)
Instructions
- Preheat and prepare bacon cups: Preheat your oven to 400 degrees F. Place the bacon slices into 10 of the muffin cups, wrapping each slice in a circle around the edges of the tin, even if they overlap slightly. Bake for 15 minutes to partially cook the bacon and form the cup shape.
- Sauté vegetables: While the bacon is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms; sauté for about 5 minutes until mushrooms reduce in size and begin to turn golden brown. Add the packed spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
- Prepare egg mixture: In a large bowl, whisk together the six eggs with almond milk. Season generously with freshly ground salt and pepper. Set aside.
- Assemble egg cups: Remove the partially cooked bacon from the oven. The bacon slices will have shrunk; use a fork to gently pull them back toward the edges of each muffin cup to create enough space. You can drain excess grease if desired, though keeping some helps prevent sticking.
- Fill cups and add cheese: Evenly distribute the sautéed vegetables between each bacon-lined muffin cup. Pour the egg mixture evenly into each cup, filling slightly more than halfway for even cooking. Sprinkle crumbled feta or preferred cheese over the top of each.
- Bake to finish: Return the filled muffin tin to the oven and bake for 15 minutes, or until the egg cups are set and lightly golden on top.
- Cool and serve: Allow the egg cups to cool for about 2 minutes after baking. Run a knife around the edges of each cup to loosen them and remove carefully from the pan. Serve warm, optionally paired with sliced avocado for a complete and satisfying meal.
Notes
- To make this recipe paleo or Whole30-friendly, omit the cheese topping.
- Feel free to substitute any preferred cheese for feta or goat cheese.
- These egg cups can be stored in the refrigerator for up to 4 days and reheated for a quick breakfast.
- You can also freeze cooked egg cups for longer storage; thaw and reheat before serving.
Nutrition
- Serving Size: 2 egg cups
- Calories: 250
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 280mg
