Description
Delicious and savory Mushroom Spinach Bacon Egg Cups that combine crispy bacon, sautéed mushrooms, fresh spinach, and fluffy eggs, all baked to perfection in a muffin tin. These protein-packed egg cups are perfect for an easy breakfast or brunch and can be customized with your favorite cheese or made cheese-free for paleo or Whole30 diets.
Ingredients
Scale
Bacon
- 10 slices good-quality bacon (from 1 package of bacon)
Vegetables & Seasoning
- ½ tablespoon olive oil
- 1 clove garlic, minced
- 8 ounces baby bella mushrooms, sliced (optional)
- 3 cups packed organic spinach
- Freshly ground salt and pepper, to taste
Egg Mixture
- 6 large eggs
- ¼ cup unsweetened almond milk (any milk will work)
- ⅓ cup feta or goat cheese crumbles (or any cheese you’d like)
Instructions
- Preheat Bacon: Preheat your oven to 400 degrees F. Arrange the bacon slices in 10 of the muffin cups, wrapping each slice around the edges of the tin. The bacon may overlap slightly, which is fine. Bake for 15 minutes to start crisping the bacon.
- Sauté Vegetables: While the bacon bakes, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms; sauté for about 5 minutes or until the mushrooms reduce in size and develop a golden brown color. Add the spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the 6 large eggs and ¼ cup almond milk. Season with freshly ground salt and pepper to taste, then set aside.
- Rearrange Bacon: After the initial 15 minutes of baking, remove the muffin pan with bacon from the oven. The bacon slices will have shrunk; use a fork to gently pull the bacon back toward the muffin cup edges, creating enough space to add the fillings. You may drain some grease if preferred, though leaving some helps prevent sticking.
- Assemble Egg Cups: 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. Top each cup with a sprinkle of feta or goat cheese crumbles.
- Bake Egg Cups: Return the muffin pan to the oven and bake for an additional 15 minutes, until the eggs are fully set and lightly golden on top.
- Cool and Serve: Let the egg cups cool for about 2 minutes before running a knife around the edges to loosen them. Carefully remove from the muffin tin and serve warm with avocado slices on the side. Each serving equals 2 egg cups, making 5 servings in total.
Notes
- To make this recipe paleo or Whole30 friendly, omit the cheese entirely.
- Feel free to substitute feta or goat cheese with any other cheese of your choice or omit for a dairy-free version.
- You can prepare the sautéed vegetables ahead of time to save time in the morning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition
- Serving Size: 2 egg cups
- Calories: 230
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 210mg
