15 minutes
Prep Time
15 minutes
Cook Time
5
Number of Servings

Mushroom and Spinach Egg Cups

Egg cups are an easy and a delicious breakfast! Make them on a Sunday night and reheat for breakfast the rest of the week. Swap in any of your favorite veggies or breakfast proteins!

 

 

Nutrition Facts

What you will need:

  • 6 large eggs
  • 8 oz. baby portabella mushrooms, sliced
  • 3 cups packed spinach 
  • 1/2 tbsp. olive oil
  • 1 garlic clove, minced
  • Pepper and salt to taste 
  • 1/3 cup feta cheese or cheese of choice

What to do:

  1. Preheat oven to 400F.
  2. In a large skillet, add in olive oil, garlic and mushrooms. 
  3. Cook for 5 minutes or until mushrooms cook down and begin to turn a slight golden brown. 
  4. Once mushrooms are brown, add spinach and cook for 2 minutes or until spinach wilts and set aside. 
  5. In a large bowl whisk together eggs and season with a pinch of salt and pepper. 
  6. Coat muffin tin with non-stick spray or olive oil. 
  7. Evenly disribute vegetables between each muffin cup, then pour egg mixture in each cup, filling a little more than halfway. 
  8. Sprinkle with feta cheese. 
  9. Bake for 15 minutes. 
  10. Once done, cool for 2 minutes, then run the edge of a knife around each egg cup and remove from pan. 
  11. Enjoy!