Description
Delicious and protein-packed Mushroom Spinach Bacon Egg Cups, perfect for a nutritious breakfast or brunch. These savory egg muffins combine crispy baked bacon, sautéed mushrooms and spinach, and creamy feta cheese, all baked together in a muffin tin for an easy, grab-and-go meal.
Ingredients
Scale
Bacon
- 10 slices good-quality bacon (from 1 package of bacon)
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 your oven to 400°F (200°C). Place bacon slices around the edges of 10 muffin cups (overlapping slightly is fine). Bake for 15 minutes until bacon is cooked and starting to crisp.
- Sauté Vegetables: While bacon bakes, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms. Sauté for about 5 minutes until mushrooms reduce and turn golden brown. Add spinach and cook another 2 minutes until wilted. Remove from heat and set aside.
- Mix Egg Base: In a large bowl, whisk together the eggs, almond milk, and season with freshly ground salt and pepper. Set aside.
- Assemble Cups: Remove bacon-lined muffin tray from oven. Rearrange bacon slices if needed to create enough space. You may drain some bacon grease or leave it to prevent sticking. Evenly distribute the sautéed vegetables into each bacon-lined cup.
- Add Egg Mixture and Cheese: Pour the egg mixture into each muffin cup, filling a little over halfway to allow room for expansion. Sprinkle feta or your choice of cheese over each cup.
- Bake Egg Cups: Return the tray to the oven and bake for an additional 15 minutes, or until the eggs are set and lightly golden on top.
- Cool and Serve: Remove from oven and let cool for about 2 minutes. Run a knife along the edges to loosen each cup and carefully remove from the pan. Serve warm with avocado slices or your preferred sides. Makes 10 egg cups, serving size is 2 egg cups.
Notes
- You can omit the cheese to make these paleo or Whole30 friendly.
- If you want to reduce fat content, drain some bacon grease before adding vegetables and egg mixture.
- Any type of cheese can be substituted based on preference.
- Serve with avocado slices for extra healthy fats and creaminess.
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: 15g
- Cholesterol: 210mg
