Mushroom Spinach Egg Cups
I love making egg cups for breakfast! They're delicious, easy, and good for kids! They can also be frozen and easily reheated later which is a busy person's dream! These Mushroom Spinach Egg Cups were so juicy, cheesy, garlicky! I mean they were the whole package! Plus, I'm OBSESSED with mushrooms! I cannot get enough of them! These egg cups are perfect to meal prep on the weekend and grab and go during the week!
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
14
Serves: 17
Ingredients
- 888 Eggs
- 8 oz8 oz8 oz White Mushrooms, thinly sliced
- .5.5.5 Yellow Onion, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1.5 cup1.5 cup1.5 cup Cheddar Cheese, shredded
- 1 cup1 cup1 cup Spinach
- .333 cup.333 cup.333 cup Milk
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- .5 tsp.5 tsp.5 tsp Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- .25 tsp.25 tsp.25 tsp Oregano, Dried
- .25 tsp.25 tsp.25 tsp Onion Powder
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil Spray, or any cooking spray
- 111 Green Onion (Scallion), optional garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 F and grease two muffin pans (I like to use this silicone one because it's way easier and you really don't have to grease it much, if at all)
- In a large skillet on medium heat, melt butter. Add onion, mushrooms, and a dash of salt. Cook for 3-5 minutes, stirring occasionally.
- Add in spinach and remaining spices, cook for one minute. Then add in the garlic and cook for one minute more.
- When garlic is fragrant and spinach is wilted, remove from heat and set aside.
- In a large bowl, whisk remaining ingredients until combined. Using a slotted spoon, carefully transfer mushroom mixture into the bowl and stir to combine
- Using a ladle, carefully fill the muffin cups slightly below the top. Take your time to ensure each muffin cup has a good amount of each ingredient!
- Bake Mushroom Spinach Egg Cups for 25 minutes. Let cool for 5 minutes before attempting to remove from pan.
- Garnish with green onion, if desired and enjoy warm! Alternatively, cool completely and freeze in an airtight container for up to 3 months!
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About This Recipe
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Breakfast Coconut Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 101 |
| Fat: | 6 g |
| Carbohydrates: | 1 g |
| Protein: | 6 g |
| Cholesterol: | 26 g |
| Sodium: | 196 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Mushroom Spinach Egg Cups”
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I’d definitely try these 🙂
So good!😋