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Mushroom Spinach Egg Cups

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These mushroom spinach egg cups are a healthy, protein-packed breakfast or snack option made with sautéed vegetables and baked eggs. Perfect for meal prep and customizable with your favorite add-ins.

Ingredients

Scale
  • 8 large eggs
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1/2 cup onion, finely chopped
  • 1/2 cup shredded cheese (optional)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.
  2. In a skillet, heat olive oil over medium heat. Add onions and mushrooms, sauté for 5 minutes until softened.
  3. Add spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together eggs, salt, pepper, and garlic powder.
  5. Divide the mushroom-spinach mixture evenly among the muffin cups.
  6. Pour the whisked eggs into each cup, filling about 3/4 full. Sprinkle cheese on top if desired.
  7. Bake for 18–20 minutes, or until eggs are set and slightly golden on top.
  8. Allow to cool for 5 minutes before removing from the muffin tin. Serve warm or store for later.

Notes

  • These egg cups can be refrigerated for up to 4 days or frozen for up to 2 months.
  • Reheat in the microwave for 30–60 seconds before serving.
  • Customize with other vegetables like bell peppers, zucchini, or broccoli.
  • For extra flavor, add cooked bacon, turkey sausage, or herbs.

Nutrition

Keywords: mushroom spinach egg cups, healthy breakfast, meal prep eggs, baked egg muffins, low carb breakfast

Find it online: https://recipesfoodeasy.com/mushroom-spinach-egg-cups/