Description
These Mushroom Spinach Bacon Egg Cups are a delicious and protein-packed breakfast option featuring crispy bacon wrapped around muffin cups filled with sautéed mushrooms, fresh spinach, eggs, almond milk, and crumbled feta cheese. Baked to perfection, these savory egg cups are an easy make-ahead meal that’s perfect for busy mornings or brunch gatherings.
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
- ⅓ cup feta or goat cheese crumbles (or any cheese you’d like)
Instructions
- Preheat and Prepare Bacon: Preheat the oven to 400 degrees F. Place bacon slices into 10 muffin cups, wrapping them in a circle around the edges of each cup. The bacon may overlap slightly, which is fine. Bake for 15 minutes until the bacon starts to crisp.
- Sauté Vegetables: While the bacon bakes, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms, sautéing for about 5 minutes until the mushrooms shrink and start to turn golden brown. Add 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 eggs and almond milk. Season with freshly ground salt and pepper to taste. Set aside.
- Assemble Egg Cups: Remove the bacon-lined muffin pan from the oven. Carefully use a fork to pull bacon slices back toward the edges if they have shrunk during baking, creating enough room for filling. You may drain excess grease if desired but leaving some helps prevent sticking.
- Fill Muffin Cups: Evenly spoon the sautéed vegetables into each bacon-lined cup. Pour the egg mixture over the veggies, filling each cup slightly more than halfway to ensure even distribution. Sprinkle ⅓ cup of feta or your preferred cheese evenly over each cup.
- Bake Egg Cups: Place the muffin pan back in the oven and bake for 15 minutes until eggs are set and slightly golden on top.
- Cool and Serve: Allow the egg cups to cool for 2 minutes. Run a knife around the edges to loosen and gently remove them from the pan. Serve warm with avocado slices or your favorite breakfast sides. Makes 10 egg cups; serving size is 2 egg cups.
Notes
- You can omit the cheese to make these egg cups paleo or Whole30 friendly.
- Feel free to substitute any cheese you prefer or skip it entirely for a dairy-free option.
- The mushrooms are optional but add great flavor and texture.
- Bacon grease helps to keep the egg cups from sticking, but you can drain it if you prefer.
- Serving suggestion: Pair with avocado slices or a fresh side salad for a complete meal.
Nutrition
- Serving Size: 2 egg cups
- Calories: 220
- Sugar: 2g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg
