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
Scale
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
