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Short-Order Kitchen

Mushroom, Spinach and Bacon Egg Cups

By Wes Ellis2 min read
Three baked mini egg quiches on a wooden board beside yellow cherry tomatoes and olives.
Recipe card
Servings
6 to 12 egg cups
Prep
15 to 20 minutes
Cook
20 to 25 minutes
Method
Oven
Heat
375°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 6 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Cook the mushrooms and spinach first so they don't water down the eggs.
  • Bacon as a liner looks better; crumbled is faster in bulk.
  • 375°F for 20 to 25 minutes, until set.
  • About 209 calories and 16 g protein per cup.
THE RECIPE · MUSHROOM, SPINACH AND BACON EGG CUPS

Ingredients

You'll need

  • Standard muffin tin
  • Skillet
  • Bowl and fork or whisk (optional)
  • Knife and cutting board

Directions

  1. Heat the oven to 375°F and grease the muffin tin well.
  2. Cook the bacon. For liners, stop while it's partly cooked and still flexible. For mixing in, cook it crisp and crumble it.
  3. Saute the mushrooms until browned, then add the spinach and cook until wilted. Pour off any liquid.
  4. If lining, press a slice of bacon around each cup. Add the mushroom and spinach mix, plus crumbled bacon if that's your route.
  5. Crack an egg into each cup, or whisk the eggs first and divide them evenly.
  6. Top with feta and a little seasoning.
  7. Bake 20 to 25 minutes, until the eggs are set.
  8. Rest a few minutes, run a knife around the edges and lift them out.
Notes They keep 4 to 5 days in the fridge in an airtight container; reheat 30 to 60 seconds in the microwave or a few minutes in a toaster oven. Roughly 209 calories and 16 g protein per egg cup, give or take.

wesellis.com/blog/mushroom-spinach-bacon-egg-cups/

Of all the muffin-tin egg recipes, this is one of the best at surviving the reheat. Bacon for salt and fat, mushrooms for something meaty, spinach because it's there, and feta on top. Make a tray and breakfast is handled for most of the week.

Pre-cook the vegetables

Mushrooms and spinach both dump water when they heat up. Put them in raw and that water collects in the bottom of each cup, and you get a spongy, weepy egg. Brown the mushrooms properly first, which means letting them sit in the hot pan until they color instead of stirring constantly. Then wilt the spinach in with them and pour off anything left in the pan.

Tip

Whisk the eggs before dividing them if you want every cup to look the same. Cracking one whole egg per cup is faster, but the yolks land wherever they land.

Liner or crumble

Bacon wrapped around the inside of each cup looks great and holds everything in, but it has to be only partly cooked going in so it still bends. Crumbled bacon stirred in is faster when you're doing a dozen. They taste the same.

The Keto Bacon Egg Muffins use a raw-bacon liner with peppers and cheese, and the Keto Sausage Egg Cups swap the bacon for a pressed sausage shell. If you've got the rest of a pack of bacon to use up, Pepper or Candy Bacon is a good place for it.

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