So, Let Me Tell You About These Mushroom Spinach Bacon Egg Cups
Look, I’m not usually a morning person. In fact, if you caught me pre-coffee, I’d probably mistake the salt for sugar (sorry, kids). But these Mushroom Spinach Bacon Egg Cups? They’ve singlehandedly made weekday mornings less grim. I remember the first time I made them, I accidentally cracked an eggshell into the bowl and considered just leaving it in—extra crunch, right? Kidding (sorta). Anyway, these are the kind of breakfast bites that actually make me look forward to mornings; and that’s saying something!
Why I Keep Making These Over and Over
I make these when I’ve got a million things to do, but I also want something delicious stashed in the fridge. My family goes wild for them (especially when I let the bacon edges get a bit crispy). Oh—and cleanup’s a total breeze, unless you forget to grease the muffin tin, which I’ve done more than I’d like to admit. Sometimes I’ll swap out ingredients based on what’s lying sad and lonely in the fridge (once tried sausage instead of bacon, and it was strangely good). Honestly, these are the kind of cups you crank out on Sunday and cheer yourself for all week.
Here’s What You’ll Need (But I Mess With It All the Time)
- 6 strips of bacon (regular or thick-cut, though my Auntie Jean prefers turkey bacon—go figure)
- 1 handful of mushrooms, chopped (button mushrooms are usually cheapest, but I’ve been known to grab cremini when feeling fancy)
- 2 handfuls fresh baby spinach (bagged is fine; I sometimes use frozen but it’s a little watery)
- 6 large eggs (I’ve tried 5 eggs in a pinch; works okay, just thinner cups)
- 1/3 cup shredded cheese (cheddar, mozz, or whatever odds n ends you’ve got—gouda is nice but optional)
- Salt and freshly ground pepper, to taste (don’t overthink it)
- Optional extras: chopped tomatoes, a sprinkle of chili flakes, a drizzle of cream (my mom insists on it, but—)
Alright, Here’s the Step-by-Step (Kinda)
- Preheat your oven to about 375°F (190°Cish). I always forget this and end up wasting time. Grease a muffin tin well—trust me, these little suckers stick if you don’t.
- Cook the bacon in a pan until it’s just starting to crisp. Or, lazy method: microwave it over some kitchen roll in bursts, but it won’t get as snappy.
- Press a bacon strip into each muffin cup, letting it make a funny little nest or circle. Gaps are fine—these aren’t art, they’re breakfast.
- Throw your chopped mushrooms into the pan with a dab of bacon grease; let them cook until they stop looking raw. Toss in spinach for a minute until it’s wilted. Sometimes I sneak a taste here if no one’s looking (and sometimes if they are).
- Divide this mixture into the bacon-lined cups. Don’t panic if it looks lumpy; that’s how it should be.
- Crack one egg into each cup. If a bit of yolk breaks, hey, it happens to me too.
- Sprinkle on your cheese and maybe a pinch of salt n pepper. Add those wild extras if you feel brave.
- Bake for about 15-18 minutes—less if you like a runny yolk, more if you’re weirdly nervous about undercooked eggs (been there, still am sometimes).
- Take ’em out and let them cool just a couple minutes, or they’ll burn your mouth and you will curse me. Run a spatula or blunt knife around each to pop ’em out. Sometimes mine stick anyway and I just sort’ve scrape out the bits. Still tastes great.
Notes Form the Trenches
- If you use frozen spinach, squeeze the absolute life out of it or your cups’ll be soggy. I learned this the hard, wet way.
- Cheese clumps are normal. I used to stress but, honestly, it melts eventually (usually).
- No fancy bacon? Oddly, even chopped-up deli ham works in a pinch. Not as smoky, but not bad either.
Some Twists I’ve Tried (and One That Flopped)
- Added a dab of pesto before baking—wow, why isn’t everyone doing this?
- Used feta instead of cheddar, which was super tangy and fresh.
- Tried some leftover caramelized onions—a bit sweet for my taste, but my brother-in-law devoured them.
- Experimented with quinoa in the bottom of the tin… honestly, just got weirdly mushy. Probably wouldn’t repeat.
If You Don’t Have a Muffin Tin, Don’t Panic
I once made these in ramekins lined up on a baking tray. Did they come out perfect? Not exactly, but still tasted bang on. Or, if you’re really in a bind, just make one big “egg cup” in a loaf pan and slice it up—kind of like rustic breakfast slices.
Stash ‘Em Away (But Not for Long)
These egg cups will keep in the fridge for 3 days (maybe four if you trust your nose), but honestly, in my house, they disappear the first afternoon. Reheat in the microwave—no shame! Or eat them cold outta the box, which I actually thing is kind of great too (especially on a picnic—I mean, why not?).
How We Actually Eat These at Home
If it’s Sunday, I like to serve these with buttery toast soldiers (my daughter says it makes them “posh”). My partner piles on hot sauce, so much it’s basically soup. These also look awfully cute piled up on a plate at brunch, if you’re feeling social (I try to limit that, ha!).
Things I’ve Learned—Sometimes the Hard Way
- I once tried to rush the baking and popped them out too quick… they collapsed like deflated balloons. Patience is everything here.
- Don’t skip greasing the tin, unless you really like scraping with a spoon for 10 minutes.
- Cheese over the top helps cover up any overly-done eggs or broken yolks. Learned this from experience—it’s a lifesaver.
Egg Cup Queries—People Really Ask Me This Stuff
- Can I freeze these Mushroom Spinach Bacon Egg Cups?
- You can, but they sometimes go a tad rubbery when thawed. Still edible though—just nuke ’em til warm.
- What if I don’t eat bacon?
- Swap for cooked veggie sausage or layer with thin zucchini strips. Not the same, but not bad. Once used smoked tofu and survived.
- Why did my eggs turn out watery?
- Spinach or mushrooms can hold lots of water! Really squeeze them dry. Learn from my early mistakes here, please.
- How do I stop them sticking?
- Generous grease plus patience after baking. Or, worst case, run a rubber spatula around the edge. If all else fails, eat them messy (still tastes great).
- Can I double this?
- Absolutely. I always regret not making more. Just use two muffin trays, and maybe rotate them halfway thru cooking so everything’s even.
- What’s the best cheese for this?
- Whatever you’ve got. Cheddar’s classic, gruyère is fancy, but even the sad leftover cheese bits in the fridge work—promise.
And hey, if you still have questions, you can always just trust your instincts or send up a prayer to the breakfast gods. Because at the end of the day, nobody (except maybe my mother-in-law) is grading your egg cups.
Ingredients
- 6 large eggs
- 4 strips bacon, cooked and chopped
- 1 cup baby spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
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2In a skillet, heat olive oil over medium heat. Add diced mushrooms and sauté for 3-4 minutes until softened. Add chopped spinach and cook until wilted. Remove from heat.
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3In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.
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4Divide the sautéed vegetables and chopped bacon evenly among the muffin tin cups. Sprinkle shredded cheddar cheese over the top.
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5Pour the egg mixture evenly into each muffin cup, covering the vegetables and bacon.
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6Bake for 20-25 minutes or until the egg cups are set and lightly golden. Allow to cool slightly before removing from the tin. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
13gg
Fat:
13gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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