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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!

Course Breakfast, Gluten Free, Grain Free, Low Carb, Nut Free
Cuisine American
Keyword bacon egg cups
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 209 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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
  • cup feta or goat cheese crumbles (or any cheese you'd like)


  1. 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.
  2. 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.
  3. In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.
  4. 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.
  5. 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. 
  6. 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.

Nutrition Facts
Mushroom Spinach Bacon Egg Cups
Amount Per Serving (2 bacon egg cups)
Calories 209 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 5.7g36%
Carbohydrates 2.7g1%
Fiber 0.9g4%
Sugar 1g1%
Protein 16.3g33%
* Percent Daily Values are based on a 2000 calorie diet.