Mushroom Spinach Bacon Egg Cups (low carb!)
Delicious low carb bacon egg cups with a boost of veggies from mushrooms and spinach, plus crumbles of feta in every bite. You’ll love these healthy, make-ahead bacon egg cups that are packed with protein and take just 30 minutes to make. They’re easy to customize and make paleo, too!
After a good sweaty session at the gym, there’s nothing I love more than coming home to a delicious, already made breakfast waiting for me in the fridge. Agree?
That’s where these easy make ahead bacon egg cups come in! I can’t tell you how many times I’ve eaten one or two of these straight out of the fridge, simply because I was starving and wanted something quick, or because I was in need of a quick grab and go breakfast.
I know keto, low carb, and whole30 diets are all the rage these days and these bacon egg cups pretty much check all the boxes if you’re into that thing.
Even if you don’t subscribe to a certain diet (like me!), they’re perfect to serve the family for brunch because not only are these bacon egg cups packed with protein and veggies, but they’re also SO easy to make! ❤️ What more could you want?
Simple bacon egg cup ingredients
Not only are these mushroom bacon egg cups delicious, but they’re also made with super simple ingredients that are easy to customize. Here’s what you’ll need to make them:
- Bacon: glorious bacon! You’ll actually use the bacon to wrap around the egg cup. So cute!
- Veggies: I like to add garlic, baby bella mushrooms and spinach to these bacon egg cups.
- Eggs: you’ll need six eggs in this recipe.
- Milk: a little milk makes the egg cups super fluffy. I like to use unsweetened almond milk but you can use any milk you’d like.
- Cheese: feta is my favorite in these bacon egg cups, but feel free to use any cheese.
- Salt & pepper: gotta give the eggs a boost of flavor with a little S&P.
Get creative with your mix-ins
Feel free to mix and match veggies and ingredients in these bacon egg cups. Instead of using spinach and mushrooms, here are a few other options we suggest:
- Keep them paleo. Feel free to leave out the cheese if you want to make these paleo or whole30 friendly.
- Caprese egg cups. Try adding in 1/2 cup diced grape tomatoes + 1/3 cup shredded mozzarella + 1/4 cup basil ribbons.
- Broccoli cheddar party. We love doing this for a dinner inspired version: 1/2 cup finely chopped sauteed broccoli + 1/2 cup cheddar cheese.
- Spice it up. Looking for some heat? Try adding a diced jalapeño and using shredded pepper jack cheese. YUM.
Any cheese or veggies should work well in these egg cups, just make sure they don’t have a ton of moisture otherwise the egg cups might get soggy (example: zucchini or really juicy tomatoes).
Delicious bacon egg cups in 5 easy steps
- Cook the bacon. Add 1 slice of bacon to each muffin cup of your muffin tin. Make sure to wrap it in a circle around the muffin tin and bake it for about 15 minutes. There’s no need to use muffin liners or cooking spray as the bacon provides enough grease.
- Saute your veggies. Cook up the mushrooms, garlic and spinach (or whatever veggies you’re using) in a pan with a little olive oil. Then divide the veggies between the muffin cups.
- Arrange the muffins. Before adding the veggies to your muffin tin, rearrange the bacon slices by simply pulling them back with a fork towards the edge of each muffin hole. Then pour in your veggie mixture.
- Prep the eggs. Whisk the eggs, almond milk and salt and pepper together. Pour into the muffin cups on top of the veggies and top with feta cheese crumbles or any cheese you’d like.
- Baked & enjoy! Bake the bacon egg cups for about 15 minutes or until the eggs are set. Run a knife around the edges of the bacon then remove from the muffin tin and enjoy!
How to store and reheat egg cups
- In the fridge. These bacon egg cups with store well in the fridge for up to 5 days. Simply allow them to cool completely to room temperature, then transfer to an airtight container.
- In the freezer. If you want to freeze your egg cups, simply place them in a freezer safe bag or container after they’ve cooled completely. They should stay good frozen for up to 3 months. However, I personally think these are best when stored in the fridge!
- From the fridge. To reheat bacon egg cups from the refrigerator, place them on a microwave safe place and microwave for 20-30 seconds.
- From frozen. If they are frozen, I recommend reheating them for 45-60 seconds.
What to serve these with
These bacon egg cups make the perfect addition to your breakfast plate or brunch table! Here are some amazing ways to serve them:
- Keep it low carb. If you’re looking for a low carb or keto option, I suggest serving these bacon egg cups with a side of avocado and berries.
- Get toasty. I love them with a side of really good toast slathered in peanut butter for a delicious & easy post-workout breakfast.
- Sweet companions. Get your sweet & savory fix by serving them with my banana oatmeal pancakes, my grandma’s famous buttermilk waffles or a flavorful baked oatmeal!
More savory breakfast recipes
- Perfectly Crispy Roasted Breakfast Potatoes
- Jalapeño, Pepper Jack & Turkey Bacon Quiche with Potato Crust
- Veggie Packed Breakfast Burritos
- Spinach & Goat Cheese Quiche with Sweet Potato Crust
- Sweet Potato, Egg & Green Chile Breakfast Quesadillas
Get all of our breakfast recipes here!
I hope you love these easy mushroom spinach bacon egg cups! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Mushroom Spinach Bacon Egg Cups
Delicious low carb bacon egg cups with a boost of veggies from mushrooms and spinach, plus crumbles of feta in every bite. You’ll love these healthy, make-ahead bacon egg cups that are packed with protein and take just 30 minutes to make. They're easy to customize and make paleo, too!
- 10 slices good-quality bacon (from 1 package of bacon)
- ½ tablespoon olive oil
- 1 clove garlic, minced
- 8 ounces baby bella mushrooms, sliced (optional)
- 3 cups packed organic spinach
- 6 large eggs
- ¼ cup unsweetened almond milk (any milk will work)
- Freshly ground salt and pepper
- ⅓ cup feta or goat cheese crumbles (or any cheese you'd like)
Preheat oven to 400 degrees F. Add bacon slices to muffin pan (we’re only using 10 of the muffin cups) and wrap bacon in a circle around the edges of the tin. The bacon will likely overlap a bit, but that’s okay. Bake for 15 minutes.
While the bacon is cooking, you can saute your veggies: In a large skillet, add in olive oil, garlic and mushrooms; saute for 5 minutes or until mushrooms cook down and begin to turn a slight golden brown. Once that happens, add in spinach and cook for another 2 minutes or until spinach wilts. Set aside.
In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.
When bacon is done cooking, remove from oven and rearrange the slices. You can drain some of the grease if you’d like but it I like to keep it in because it helps the muffins not stick to the pan. Most likely they will have shrunk up during baking; simply pull the slices back with a fork towards the edges so that’s there’s enough room to add in the veggies and egg mixture.
Evenly distribute veggies between each muffin cup, then pour egg mixture in each cup, filling a little more than halfway, or so that there is even distribution. Sprinkle with feta cheese.
Bake for 15 minutes. Once done, cool for two minutes, then run the edge of a knife around each egg cup and remove from pan. Serve with a side of avocado slices. Makes 10 egg cups. 1 serving = 2 egg cups.
Feel free to leave out the cheese if you want to make these paleo or whole30 friendly
Try adding in 1/2 cup diced grape tomatoes + 1/3 cup shredded mozzarella + 1/4 cup basil ribbons
We love doing this for a dinner inspired version: 1/2 cup finely chopped sauteed broccoli + 1/2 cup cheddar cheese
Any cheese or veggies should work well in these egg cups, just make sure they don’t have a ton of moisture otherwise the egg cups might get soggy (example: zucchini or really juicy tomatoes)
To store: these bacon egg cups with store well in the fridge for up to 5 days. Simply allow them to cool completely to room temperature, then transfer to a container. If you want to freeze your egg cups, simply place them in a freezer safe container after they’ve cooled completely. They should stay good frozen for up to 3 months. However, I personally think these are best when stored in the fridge!
To reheat: bacon egg cups from the refrigerator, place them on a microwave safe place and microwave for 20-30 seconds. If they are frozen, I recommend reheating them for 45-60 seconds.
This post was originally published December 16, 2019, and republished on April 2, 2021.
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