Description
Delicious and savory Mushroom Spinach Bacon Egg Cups made with crispy bacon, sautéed mushrooms, fresh spinach, and fluffy eggs, baked to perfection and topped with creamy feta cheese. Perfect as a protein-packed breakfast or snack that is easy to prepare and full of flavor.
Ingredients
Scale
Bacon
- 10 slices good-quality bacon (from 1 package of bacon)
Vegetables & Aromatics
- 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
Cheese
- ⅓ cup feta or goat cheese crumbles (or any cheese you’d like)
Instructions
- Preheat Oven and Prepare Bacon: Preheat your oven to 400°F (200°C). Place 10 bacon slices into a muffin pan, forming circles around the edges of each muffin cup. It’s okay if the bacon overlaps slightly. Bake for 15 minutes until bacon starts to crisp.
- Sauté Vegetables: While 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 soften and turn golden brown. Add spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs and almond milk. Season with freshly ground salt and pepper to taste, then set aside.
- Assemble Egg Cups: Once bacon is done, remove the muffin pan from the oven. Rearrange bacon slices with a fork to fit them better on the edges, leaving enough space in the center for filling. Drain some bacon grease if desired, or keep it for added flavor and to prevent sticking.
- Add Veggies and Egg Mixture: Evenly distribute the sautéed mushroom and spinach mixture into each bacon-lined muffin cup. Pour the egg mixture over the veggies in each cup, filling them a little more than halfway to ensure even distribution. Sprinkle each cup with feta cheese crumbles.
- Bake Egg Cups: Return the muffin pan to the oven and bake for an additional 15 minutes, or until the eggs are fully set and slightly golden on top.
- Cool and Serve: Remove the egg cups from the oven and let them cool for about 2 minutes. Run a knife around each edge to loosen, then carefully remove the egg cups from the pan. Serve warm with avocado slices on the side. Each serving consists of 2 egg cups.
Notes
- You can omit the cheese to make the recipe paleo or Whole30 friendly.
- Keep some bacon grease in the muffin tin to help prevent the egg cups from sticking.
- Feel free to substitute any cheese of your preference.
- These egg cups can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 2 egg cups (approximately 1/5 of recipe)
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 220mg
