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
To store
- 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!
To reheat
- 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!
Ingredients
- 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)
Instructions
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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.
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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.
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In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.
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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.
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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.
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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.
Recipe Notes
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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60 comments
These look so tasty! Can not wait to give them a try.
They’re delicious! Hope you love them 🙂
Made these and loved em! So delicious!
So happy to hear that!
OMG! Mine came out looking more like Yorkshire Pudding, the eggs puffed up and over took the bacon (the bacon is in the middle. I guess I had too much grease). I’m sure they will be fine, because I love Yorkshire Pudding!!
They are resting now, I will drain them on paper towels!
We learn by trail and error, however I’m sure this is no error. As they say, It is what it is!!
Oh no! Very strange – I’ve made them a few times without issues, but everyone’s bacon brands are a bit different. I’m sure they were delicious regardless! Next time you could try using silicone liners to help them stay together a bit better, too 🙂
These egg cups are absolutely delicious and pretty enough to serve on special occasions or brunch with friends. I substituted turkey bacon, used 2% milk and a splash of Tabasco sauce in the eggs and they were perfect. This is my new favorite egg cup/breakfast-on-the-go recipe and I will be making them often. Thank you so much for this yummy recipe.
Absolutely! I’m planning on making these for Easter brunch 🙂 Glad you found these Effie!
Can you use turkey bacon?
I haven’t tried it but some people have used turkey bacon successfully! Note that it might just be harder to shape the bacon around the edges of the muffin tin (and for the bacon to retain this shape).
I used the feta cheese from Trader Joe’s that contains mediterranean herbs – yum!
Love that!!
The recipe instructions mentioned garlic but the ingredient list doesn’t mention how much garlic.
Thank you for the catch! I’ve just updated the recipe. There is no garlic, but if you’d like to add it feel free to!
These are awesome! Minor alterations due to going with what we had on-hand…bell peppers instead of mushrooms, added diced green onions and jalapeños, and I used turkey bacon. I’m not opposed to the mushrooms or the pork bacon, so next time I’ll plan for those ingredients.
Perfect! These are great for customizing with whatever you have on-hand. Glad you enjoyed!
Baking the egg cups with the bacon this way gave them a savory, smoky flavor. Can’t wait to make again!
Yes! Love the flavor the bacon gives them. So happy you liked them!
Made these last night, and we were not disappointed, as they were delicious! I had Swiss chard, kale and broccoli in the fridge, so used those for the veggies. The results were astounding, delicious, savory and filling. I served them with sliced tomatoes and avocado.
Will definitely make them again, but will trim more fat off the bacon, or perhaps use pancetta or prosciutto in its place.
I have already sent the recipe to many friends and family members, thank you!
Patty
So happy to hear that, Patty! Such a great breakfast & brunch, especially for the holidays.
I haven’t had an opportunity to taste these yet, but they look and smell divine! (I’m cooking breakfast for my week ahead.) One change I made was I used my giant muffin pan. I filled five of the cups and baked for 23 minutes, and they seem to have cooked perfectly! Also, I used some sharp white cheddar – man, I can’t wait until tomorrow morning!!
Perfect! Hope you love them!
If I don’t eat pork, will turkey bacon work??
I haven’t tried it but some people have used turkey bacon successfully! Note that it might just be harder to shape the bacon around the edges of the muffin tin (and for the bacon to retain this shape).
Cooking the bacon in the egg cups gives them a smoky flavor. These are one of our favorites!
Absolutely! Glad you love them!
Monique, this one of the BEST breakfast foods I’ve ever eaten!!! I love veggies but was nervous about the ratio in these, but it was unbelievable!! We will be making another batch and doubling the recipe and keeping them in the freezer for busy mornings! Thank you for all your hard work and an amazing recipe.
The only change I made was chopping the spinach up tiny and sautéing it and the mushrooms for a while. Just an FYI, I didn’t see any garlic listed in the ingredients but it’s in the directions. I just added one clove and it was great
Thanks again!!
So happy to hear that Christianne! The perfect meal prep breakfast. Thanks for the note on the garlic, too – great catch.
Yummy recipe for a good wholesome breakfast. Thanks for sharing.
Absolutely! Glad you enjoyed 🙂
Great
Absolutely!
Can I make these with no bacon?
Yes! Feel free to add the egg mixture to your muffin tin without the bacon.
This was sooooooo freakin’ delicious, I made it as brunch, and my family loved it. Definitely restaurant quality, In addition to making this, I also made your “mamas chicken and rice” dish-awesome. I never liked to cook, but these recipes have changed me. Thank you!!!!!
Amazing! So happy to hear that!
I’ve made this a couple of times and just noticed the instructions call for adding garlic but garlic isn’t mentioned in the list of ingredients.
Thank you for the catch!
I like your recipes
I’m glad! 🙂
Super flavorful and delish! I made these with your pumpkin pancakes and it was such a great combo, thank you!! 🙂
Such a good combo! Glad you liked them 🙂
I love these egg cups! I used cheddar instead of feta, just a personal preference! I had a lot of extra bacon last time, so this time I cut the bacon horizontally across. I feel it fit well! Love this recipe! Thanks ambitious kitchen!
Perfect! Great idea 🙂 so glad you love these!
This was my first bake off of Ambitious Kitchen, and it’s become my new favorite brekkie meal prep! I have made these over four times in the last month, and I have not gotten tired of how YUMMY and EASY they are! I highly recommend this for anyone who needs a healthy, low carb, yummy and fast weekly meal prep. My boyfriend has been making them too! So good.
Love it! Such a great breakfast 🙂
So good like all your recipes. I used old cheese instead of feta and it was perfect. Love meal prep recipes and this is a keeper!
Love it! Best way to wake up 🙂
These are absolutely amazing! Used thick cut bacon and trimmed the fat with sissors. Don’t like mushroom so omitted them, but everything else was as-is. I know I already said it, but absolutely AMAZING! My 14 year old son couldn’t get enough, I’m going to have to go to the store to buy another package of bacon. Thanks so much for this recipe!
Perfect! So happy to hear that!
Is there any way of baking this in a 9×13 dish?
I don’t think I’d recommend it with the bacon, unless you cook the bacon first and chop it up and then mix with the eggs. I think a 9×9 inch pan would be best, make sure to grease it first and then bake at 350 degrees F for 25-35 minutes!
Love these for an easy and low carb breakfast! I read through some of the comments from people who used turkey bacon and took the advice to put a muffin cup in the middle of the bacon once I wrapped it around the tin for the first bake to help it keep its shape. Then I took it out of the oven, removed the muffin cups and filled them with veggies and eggs. It worked well! Thank you for the recipe!
Perfect! I’m glad that worked out well!
This recipe seems delicious. If I can not eat eggs, is there anything else that I can substitute it with?
Thanks,
I haven’t personally tried it, but I’d probably recommend a vegan egg replacer like Just Egg!
Delicious!
So happy to hear that 🙂
These have become a go-to staple for me to have in the freezer for on-the-go breakfast. I chop up the bacon and cook it in advance, and I use cheddar cheese in the recipe. I add whatever veggies I have on hand – mushrooms, spinach, onion, etc.
This recipe is fantastic!! My daughter doesn’t really care for eggs and she ate this. Even better, she ate veggies without complaining!! I used Costco’s pre-cooked bacon, added onions and exchanged the almond milk for whipping cream since my daughter is allergic to nuts. My family asked me to make this again.