If you’re anything like me and love a hearty breakfast that’s both delicious and packed with flavor, you’re going to adore this Mushroom Spinach Bacon Egg Cups Recipe. These bite-sized wonders are seriously fan-freaking-tastic for busy mornings or meal prep because they’re easy to make, versatile, and full of that comforting combo of savory bacon, fresh greens, and eggs. Keep reading, and I promise you’ll want to whip up a batch ASAP!
Why You’ll Love This Recipe
- Easy Meal Prep: You can make a batch ahead and have breakfast ready for several days.
- Flavor-Packed: The combination of bacon, mushrooms, and spinach creates a perfect balance of savory and fresh.
- Customizable: You can swap out veggies or cheese to suit your taste or dietary needs.
- Perfect Portion Size: These cups are easy to grab-and-go with just the right amount to satisfy you without overdoing it.
Ingredients You’ll Need
The ingredients in this Mushroom Spinach Bacon Egg Cups Recipe come together in such a yummy, balanced way. I like to use baby bella mushrooms because they have a nice earthy flavor and hold up well when sautéed with spinach. The bacon crisps just right in the muffin tin, giving these egg cups a crispy edge that’s insanely satisfying.
- Bacon: Choose a good-quality bacon for the best flavor and crispiness.
- Olive oil: A splash of olive oil helps sauté the mushrooms and garlic perfectly.
- Garlic: Fresh minced garlic adds a lovely aroma and depth.
- Baby bella mushrooms: Optional, but I highly recommend them for that rich umami boost.
- Spinach: Fresh, organic if possible; it wilts down nicely and adds nutrients.
- Eggs: Large eggs are best to get the right texture and size.
- Almond milk: Unsweetened almond milk keeps it light, but any milk you have will work.
- Salt and pepper: Freshly ground to season perfectly.
- Feta or goat cheese crumbles: I love the tangy kick, but feel free to use your favorite cheese or skip it for paleo-friendly.
Variations
I love how flexible this Mushroom Spinach Bacon Egg Cups Recipe is. Over the years, I’ve tweaked it to fit whatever mood or diet I’m in, and each variation brings something special to the table. Feel free to experiment and make it your own!
- Vegetarian Version: I’ve made it with sautéed bell peppers and onions instead of bacon, and it was surprisingly satisfying.
- Dairy-Free: Skip the cheese or use a dairy-free alternative—I’ve done this for friends with no complaints.
- Spice It Up: Adding chili flakes or a pinch of smoked paprika gives the egg cups a nice kick that my family goes crazy for.
- Seasonal Veggies: Swap mushrooms and spinach for roasted asparagus or zucchini in spring and summer for a fresh twist.
How to Make Mushroom Spinach Bacon Egg Cups Recipe
Step 1: Prepare the Bacon “Cup” Bases
Preheat your oven to 400°F. Now here’s a little trick I discovered: placing bacon strips around the edges of the muffin tin cups creates these perfect little “bowls” for the egg mixture. I like to overlap the bacon slightly—it shrinks during baking anyway. Pop those babies into the oven for about 15 minutes until they’re crispier but still flexible enough to hold the filling. This method gives you that amazing texture without the mess.
Step 2: Sauté Your Veggies
While the bacon cooks, heat olive oil in a skillet over medium heat and toss in your minced garlic and sliced mushrooms. Sauté for 5 minutes, stirring occasionally, until the mushrooms are golden and deliciously fragrant. Then add in the fresh spinach and cook for another couple of minutes until just wilted. One thing I’ve learned is not to overcook the spinach here; keep it vibrant and tender to maintain color and nutrients.
Step 3: Whisk Eggs & Almond Milk
In a large bowl, crack your eggs and whisk them together with almond milk. Season with freshly ground salt and pepper — I like my eggs nicely seasoned, but adjust to your taste. This mixture is what makes the cups wonderfully fluffy, so give it a good whisk to incorporate air.
Step 4: Assemble Your Egg Cups
Carefully take the bacon cups out of the oven. Heads up: the bacon might have shrunk and pulled inward, but no worries! Just pull the edges slightly back with a fork to create enough space for the filling. I like to keep some of the rendered bacon grease in the cups—it helps the egg cups not stick to the tin, so don’t rush to drain it all.
Next, evenly distribute the sautéed mushroom and spinach mixture into each bacon cup. Pour the egg mixture on top, filling a little more than halfway to avoid overflow. Then, sprinkle your favorite cheese (I adore feta here!) on each cup. Pop them back into the oven for another 15 minutes until the eggs are set but still tender.
Step 5: Cool and Serve
When your egg cups come out golden and puffed, let them cool in the pan for about two minutes. Then run a knife gently around each edge to release them. Serve warm with avocado slices or your favorite breakfast sides. Two egg cups usually make the perfect serving size for me and my family.
Pro Tips for Making Mushroom Spinach Bacon Egg Cups Recipe
- Bacon Prep Hack: Use parchment paper under the muffin tin when baking bacon to catch any drips and make cleanup a breeze.
- Veggie Sauté Timing: Don’t overcook spinach; add it last and remove from heat fast to keep it fresh and vibrant.
- Egg Mixture Consistency: Whisk eggs well with milk so your egg cups turn out light and fluffy instead of dense.
- Avoiding Sticking: Don’t fully drain bacon grease before filling cups—it adds flavor and prevents sticking.
How to Serve Mushroom Spinach Bacon Egg Cups Recipe
Garnishes
I love topping my egg cups with a bit of fresh chopped parsley or a sprinkle of crushed red pepper flakes for a hint of heat. Sometimes, I add a dollop of crème fraîche or a quick drizzle of hot sauce to bring everything alive. These simple garnishes elevate the flavors without complicating the easy vibe of the dish.
Side Dishes
For a complete breakfast or brunch spread, I usually pair these egg cups with sliced avocado, fresh fruit salad, or roasted sweet potatoes. You’ll find that the richness of the egg cups balances beautifully with lighter, sweet, or crispy sides.
Creative Ways to Present
On special occasions, I sometimes serve these egg cups on a bed of mixed baby greens with a lemon vinaigrette drizzle. Another fun idea is to place them on mini serving plates with colorful edible flowers or microgreens for a beautiful brunch look that impresses guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, I like to store leftover egg cups in an airtight container in the fridge for up to 3 days. They keep surprisingly well and are perfect for reheating quick breakfasts during busy workdays. Just make sure they’re completely cooled before sealing to avoid sogginess.
Freezing
I’ve frozen these egg cups individually wrapped in parchment paper and stored in a freezer-safe bag. They last well for up to a month. When you’re ready to eat, just thaw overnight in the fridge and reheat gently to keep their texture intact.
Reheating
Reheat your egg cups in the microwave for about 30 seconds to 1 minute or pop them in a toaster oven to bring back a little crispiness on the bacon edges. The gentle reheating keeps them moist and tasty without drying out the eggs.
FAQs
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Can I make Mushroom Spinach Bacon Egg Cups Recipe dairy-free?
Absolutely! Just omit the cheese or replace it with a dairy-free alternative like a vegan cheese or nutritional yeast. The egg cups still taste fantastic without cheese thanks to the savory veggies and bacon.
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What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can use a ramekin or even bake the filling in a small baking dish and cut into portions afterward. Just keep an eye on baking time—it might vary slightly.
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Can I add other vegetables to the egg cups?
Definitely! Feel free to swap or add veggies like bell peppers, onions, zucchini, or even tomatoes. Just sauté them beforehand to remove excess moisture and flavor them well.
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How long do Mushroom Spinach Bacon Egg Cups keep?
They keep well in the fridge for about 3 days when stored properly. For longer storage, freeze and enjoy within a month for best taste.
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Can I use regular milk instead of almond milk?
Yes! Any milk will work in this recipe. I use almond milk to keep it light, but whole milk, skim, or plant-based milks are all great alternatives based on your preference.
Final Thoughts
This Mushroom Spinach Bacon Egg Cups Recipe has become a staple in my kitchen because it’s quick, nourishing, and totally delicious every time. I love how it keeps breakfast fun and no-fuss even on the busiest mornings. Give it a try—you’ll appreciate the perfect little egg cups that are bursting with flavor and super convenient to eat on the go or whenever you want a little homemade comfort. Trust me, your mornings just got a whole lot tastier!
Print
Mushroom Spinach Bacon 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
These Mushroom Spinach Bacon Egg Cups are a delicious and protein-packed breakfast option featuring crispy bacon wrapped around a savory mixture of sautéed mushrooms, spinach, and eggs. Finished with a sprinkle of tangy feta cheese, these egg cups are perfect for meal prep or a quick morning treat.
Ingredients
Bacon
- 10 slices good-quality bacon (from 1 package of bacon)
Vegetables and Oils
- 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 and prepare bacon: Preheat your oven to 400 degrees F. Arrange 10 slices of bacon in a muffin pan, wrapping each slice in a circle around the edges of the tin. Overlapping is fine. Bake for 15 minutes until the bacon is partially cooked.
- Sauté vegetables: While the bacon cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms, sautéing for 5 minutes until mushrooms have reduced and start to develop a slight golden brown color. Add spinach and cook an additional 2 minutes until wilted. Remove from heat and set aside.
- Mix eggs: In a large bowl, whisk together the 6 eggs and ¼ cup unsweetened almond milk. Season with freshly ground salt and pepper to taste. Set aside.
- Adjust bacon and assemble cups: Remove the partially cooked bacon from the oven. If desired, drain some grease, but leaving some helps prevent sticking. Gently pull the bacon slices outward to create enough space for filling inside each muffin cup.
- Fill muffin cups: Evenly divide the sautéed vegetables among the bacon-lined muffin cups. Pour the egg mixture into each cup, filling slightly more than halfway to ensure even distribution. Sprinkle each cup with feta or goat cheese crumbles.
- Bake egg cups: Return the muffin pan to the oven and bake for another 15 minutes, or until the eggs are set and fully cooked through.
- Cool and serve: Remove from the oven and allow to cool for 2 minutes. Use a knife to loosen edges of each egg cup and carefully remove from the pan. Serve warm with a side of avocado slices if desired. Makes 10 egg cups, with 1 serving equaling 2 egg cups.
Notes
- Omit the cheese to make this recipe Paleo or Whole30 friendly.
- You can use any type of cheese you prefer or omit it entirely for a dairy-free version.
- Leftover egg cups store well in the refrigerator and can be reheated for a quick breakfast.
- If you prefer crispier bacon, you may bake bacon a little longer before assembling.
Nutrition
- Serving Size: 2 egg cups
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
