Yields: 9 muffins Prep time: 12 minutes Cook time: 12-15 minutes Calories: Approx. 80 kcal per cup
These savory baked egg cups are packed with flavor from crispy bacon, earthy mushrooms, fresh spinach, and a hint of onion and garlic. Perfect for a quick breakfast, snack, or meal prep.
Ingredients
- 1 teaspoon olive oil or butter (for sautéing, optional)
- Generous 1/3 cup (approx. 30g) chopped mushrooms (white button or cremini)
- 2-3 tablespoons (approx. 30g) finely diced yellow onion (New Addition)
- 8 large eggs
- 3/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 clove garlic, minced (New Addition)
- 3/4 cup (approx. 25g) chopped fresh spinach
- 2 strips cooked bacon, crumbled
Equipment:
- Standard 12-cup muffin pan
- Muffin liners (silicone or paper) or non-stick cooking spray
- Small skillet
- Large mixing bowl or large measuring cup (4-cup+)
- Whisk
- Spoon or scoop (for filling cups)
Instructions
- Preheat and Prepare Pan: Preheat oven to 400°F (200°C). Place liners in 9 cups of a standard 12-cup muffin pan, or grease the 9 cups well with non-stick spray or butter.
- Sauté Vegetables: Heat the olive oil or butter (if using, otherwise dry sauté) in a small skillet over medium heat. Add the chopped mushrooms and diced onion. Cook, stirring occasionally, for 3-5 minutes until the vegetables are softened and any moisture released by the mushrooms has evaporated. Remove from heat and let cool slightly.
- Prepare Egg Base: In a large mixing bowl or measuring cup, crack the 8 large eggs. Add the salt, black pepper, and minced garlic. Whisk together until the eggs are well beaten and uniform in color.
- Combine Ingredients: Add the chopped fresh spinach, crumbled cooked bacon, and the slightly cooled sautéed mushrooms and onions to the whisked egg mixture. Stir gently until all the ingredients are evenly distributed within the egg base.
- Fill Muffin Cups: Carefully pour or scoop the egg mixture evenly among the 9 prepared muffin cups, filling each about two-thirds to three-quarters full.
- Bake: Place the muffin pan in the preheated oven. Bake for 12-15 minutes, or until the egg cups are puffed up and the centers are completely set (they should not jiggle when the pan is gently shaken).
- Cool and Serve: Let the egg cups cool in the muffin pan for a few minutes before carefully removing them. You might need to run a thin knife or spatula around the edges if not using liners. Serve warm or allow to cool completely.
- Store: Cooled egg cups can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave or enjoy cold.
Estimated Nutritional Information (Per Muffin – 1 of 9)
- Calories: approx. 80 kcal
- Total Fat: approx. 6g
- Saturated Fat: approx. 2g
- Total Carbohydrates: approx. 1g
- Dietary Fiber: approx. 0.2g
- Total Sugars: approx. 0.5g
- Protein: approx. 6g
- Sodium: approx. 250mg (estimate, depends heavily on bacon and salt added)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard large eggs and regular bacon. Actual values may vary based on specific brands, size of eggs, bacon fat content, and precise measurements. The original recipe’s calorie count likely represented a plain version or average across many variations and appeared low.)
