Description
These Mushroom Spinach Bacon Egg Cups are a delicious and satisfying breakfast or brunch option featuring crispy bacon wrapped around a savory mixture of sautéed mushrooms, spinach, fluffy eggs, and feta cheese. Baked to perfection in a muffin tin, these egg cups are easy to prepare and perfect for meal prep or a grab-and-go meal.
Ingredients
Scale
Bacon
- 10 slices good-quality bacon (from 1 package)
Vegetables
- 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 the oven to 400 degrees F. Place bacon slices in a muffin pan, wrapping each slice in a circle around the edges of 10 muffin cups. The bacon slices may overlap slightly. Bake for 15 minutes until partially cooked.
- Sauté vegetables: While bacon is baking, 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 begin to turn golden. Add spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
- Mix eggs: In a large bowl, whisk together eggs and almond milk. Season with freshly ground salt and pepper to taste. Set aside.
- Prepare bacon cups: When bacon is done, remove the muffin tin from the oven. The bacon may have shrunk; use a fork to gently pull the bacon slices back towards the edges of the cups to create more room. You may drain excess grease if desired but leaving it helps prevent sticking.
- Assemble egg cups: Evenly distribute the sautéed mushroom and spinach mixture among the bacon-lined muffin cups. Pour the egg mixture into each cup, filling a little more than halfway to ensure even cooking. Sprinkle feta cheese crumbles on top of each cup.
- Bake egg cups: Return the muffin tin to the oven and bake for 15 minutes until eggs are set and cooked through.
- Serve: Let the egg cups cool for 2 minutes. Run a knife around the edges to loosen them from the pan and carefully remove. Serve warm, optionally with avocado slices on the side. Makes 10 egg cups; 1 serving is 2 egg cups.
Notes
- Omit the cheese to make this recipe paleo and Whole30 friendly.
- You can substitute almond milk with any milk of your choice.
- Leftover egg cups can be stored in the refrigerator and reheated for a quick breakfast.
- Adding additional herbs like chives or parsley can enhance flavor.
Nutrition
- Serving Size: 2 egg cups
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 310mg
