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
Scale
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
