Bacon Mushroom Spinach Egg Cups Recipe

If you’re on the hunt for a breakfast that’s savory, satisfying, and pretty darn impressive without much fuss, you’ve got to try this Bacon Mushroom Spinach Egg Cups Recipe. I absolutely love how these egg cups hold together with crispy bacon edges, earthy mushrooms, and vibrant spinach all baked into one neat little package. Whether you’re meal prepping for the week or serving breakfast for guests, this recipe is sure to become your new favorite go-to.

this …

Ingredients You’ll Need

This Bacon Mushroom Spinach Egg Cups Recipe brings together simple ingredients that you’ve likely got in your fridge. Each one adds a layer of flavor and texture that makes these egg cups just downright irresistible.

• Bacon: I recommend a good-quality bacon with a nice fat-to-meat ratio so it crisps up well and adds richness.
• Olive oil: Just a splash to sauté your veggies smoothly without adding heavy grease.
• Garlic: Fresh minced garlic amps up the flavor of the mushrooms and spinach beautifully.
• Baby bella mushrooms: These add an earthy, meaty texture that complements the bacon so well.
• Organic spinach: I like packed leaves here—they shrink when cooked but pack a nutritious punch.
• Large eggs: The star ingredient that binds everything together.
• Almond milk (or any milk): Helps keep the egg mixture fluffy and tender.
• Salt and pepper: Seasoning is key to bringing out all those delicious flavors.
• Feta or goat cheese crumbles: This tangy addition adds creaminess and an irresistible finishing touch—but feel free to swap for your favorite cheese.

Variations

I love playing around with this Bacon Mushroom Spinach Egg Cups Recipe depending on what’s in season or what my family is craving. The beauty is how forgiving and flexible it is, so feel free to make it your own.

• Cheese swaps: I’ve used shredded cheddar or mozzarella instead of feta and they work wonderfully, especially if you want a milder taste.
• Veggie editions: Sometimes I throw in chopped bell peppers or swap mushrooms for sun-dried tomatoes for a slightly different flavor profile.
• Dairy-free option: Leaving out cheese altogether or using a plant-based alternative makes it allergy-friendly and still delicious.
• Herb infusion: Fresh herbs like parsley, chives, or basil sprinkled on top after baking add a lovely fresh note.

How to Make Bacon Mushroom Spinach Egg Cups Recipe

Step 1: Crisp the Bacon to Form Your Cups

Start by preheating your oven to 400°F. Take your 10 slices of bacon and line each muffin cup by wrapping the bacon slices around the edges—the overlapping is totally fine. Pop that pan in the oven and bake for about 15 minutes until the bacon is crisp but still bendable, so it forms a little cup to hold your egg mixture. This step is a game changer because the bacon cups keep everything together and add that amazing smoky flavor throughout.

Step 2: Sauté the Mushrooms and Spinach

While the bacon is baking, heat olive oil in a skillet over medium heat. Add minced garlic and sliced baby bella mushrooms. Sauté for about 5 minutes until the mushrooms are softened and just starting to brown—this extra time deepens their flavor. Then toss in the packed spinach and cook for a couple more minutes until it’s wilted down. Set your veggie mixture aside to cool slightly.

Step 3: Whisk Together Your Egg Mixture

Grab a large bowl and crack in the eggs along with your almond milk. Whisk vigorously until everything’s combined and slightly frothy. Season generously with salt and pepper here because the eggs really bring the dish together. The almond milk makes for a tender finish, but you can swap it for any milk you prefer.

Step 4: Assemble and Bake Your Egg Cups

Once the bacon is done, carefully remove the muffin tin from the oven. The bacon slices will have shrunk a bit, so gently use a fork to pull them back towards the edges to create enough room. You can drain some of the bacon grease if you want to reduce fat, but I usually keep it—it helps prevent sticking and adds flavor.

Divide the cooled mushroom and spinach mixture evenly among each bacon cup. Then pour the egg mixture over the veggies, filling about halfway or slightly more so it doesn’t overflow. Finally, sprinkle crumbled feta cheese on top for that creamy, tangy flavor boost. Pop the tray back into the oven and bake for 15 minutes, or until the eggs are set but still moist.

Step 5: Cool, Remove, and Serve

When time’s up, let your egg cups cool for 2 minutes. Then run a knife gently around each cup to loosen it from the pan—this step makes removal easy and keeps the shape perfect. I love serving these with creamy avocado slices or a light green salad for a delicious, well-rounded meal. Makes 10 egg cups—two per serving is just right.

How to Serve Bacon Mushroom Spinach Egg Cups Recipe

Garnishes

I usually top my egg cups with a sprinkle of fresh chopped chives or parsley—it brightens up the rich flavors and feels fresh. A pinch of flaky sea salt on top also helps those flavors pop beautifully.

Side Dishes

These pair wonderfully with simple sides like ripe avocado slices, fresh fruit salad, or even roasted sweet potatoes for a heartier brunch. I’ve also served them alongside a light baby greens salad tossed with lemon vinaigrette for a healthy contrast.

Creative Ways to Present

One time, I prepared a batch for a brunch party and presented the egg cups on a wooden board lined with parchment paper, garnished with microgreens and edible flowers. It added a lovely pop of color and made the spread feel extra special without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftover egg cups in an airtight container in the fridge for up to 3–4 days. They maintain their flavor well, and I love having them ready for quick breakfasts or snacks.

Freezing

If you want to freeze, I recommend cooling the egg cups fully, then wrapping each in plastic wrap before placing them in a freezer-safe bag. They freeze beautifully for up to 2 months—perfect for meal prepping in advance.

Reheating

When reheating, I pop the egg cups in the microwave for about 30–45 seconds or until warmed through, depending on your microwave’s power. You can also heat them in a 350°F oven for 10 minutes—this method helps preserve the crispness of the bacon edges better.

FAQs

Final Thoughts

Honestly, this Bacon Mushroom Spinach Egg Cups Recipe has been such a game-changer in my kitchen—I still remember the first time I made them and how impressed my family was with something that felt special yet so quick to prepare. I love that you can make a batch, customize it however you want, and have a nutritious breakfast ready in minutes on busy mornings. Give it a try—you’ll enjoy a tasty, wholesome breakfast that’s sure to become a new favorite.

Print