Description
These Mushroom Spinach Bacon Egg Cups are a delicious and protein-packed breakfast or snack option. Crispy bacon forms the cup base, filled with sautéed mushrooms, wilted spinach, and a fluffy egg mixture, topped with crumbly feta cheese. Baked to perfection, they are easy to prepare and make a perfect grab-and-go meal.
Ingredients
Scale
Bacon Cups
- 10 slices good-quality bacon (from 1 package of bacon)
Vegetable Filling
- 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
Toppings
- ⅓ cup feta or goat cheese crumbles (or any cheese you’d like)
Instructions
- Preheat Oven and Prepare Bacon Cups: Preheat your oven to 400°F. Take a muffin pan and add one slice of bacon around the edges of each of 10 muffin cups, wrapping it in a circular shape. It’s fine if the bacon overlaps slightly. Place the pan in the oven and bake for 15 minutes to partially cook and crisp the bacon.
- Sauté Vegetables: While the bacon cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms, sautéing for about 5 minutes until the mushrooms soften and turn slightly golden brown. Add the packed spinach and cook for another 2 minutes or until the spinach wilts. Remove from heat and set aside.
- Prepare Egg Mixture: In a large bowl, whisk together the six eggs and almond milk until well combined. Season the mixture with freshly ground salt and pepper according to your taste. Set aside.
- Assemble the Egg Cups: Once the bacon has baked for 15 minutes, remove the muffin pan from the oven. Using a fork, gently pull the bacon slices back against the edges of the muffin cups to create enough room for the filling. Drain some of the bacon grease if desired, although keeping it helps prevent sticking. Evenly spoon the sautéed vegetable mixture into each bacon-lined cup.
- Add Egg Mixture and Cheese: Pour the egg mixture evenly into each cup, filling a little more than halfway to ensure consistent cooking. Sprinkle the crumbled feta or goat cheese on top of each cup for added flavor.
- Bake Again: Return the muffin pan to the oven and bake the egg cups for an additional 15 minutes until the eggs are set and fully cooked.
- Cool and Serve: After baking, let the egg cups cool in the pan for two minutes. Run a knife around the edges to loosen them, then carefully remove each egg cup from the muffin pan. Serve warm, optionally accompanied by avocado slices for a creamy side.
Notes
- Feel free to omit the cheese to make this recipe paleo or Whole30 friendly.
- You can substitute any cheese of your preference or leave it out entirely.
- Using the bacon grease helps prevent sticking and adds extra flavor, but you can drain some of it if preferred.
- These egg cups can be stored in the refrigerator and reheated for a quick breakfast or snack.
- For a vegetarian version, omit the bacon and bake the egg cups in greased muffin tins instead.
Nutrition
- Serving Size: 2 egg cups
- Calories: 280
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 320 mg
