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Earlier this week, I shared my basic recipe for egg cups. I have been playing with them more since our chickens have been laying more eggs in this warm weather. Sometimes I want a little more than just an egg, so this time I have added some of my favorite veggies – mushrooms and spinach.
When you bake them, the eggs fluff up really well, and it almost feels like you’re eating a muffin. When we ran out of them, Kaylee was begging for more! I love how much she loves veggies, and that I don’t have many mealtime battles with her. It’s all about how you present it 🙂
This is such an easy breakfast idea that can be made in bulk at the beginning of the week. That way you can just grab one or two on your way out the door, and you have a breakfast full of nutrients to get your day started on the right foot.
Portobello Mushroom & Spinach Egg Cups Recipe
Ingredients
- 1 large portobello mushroom
- 2 cups of spinach
- 1 teaspoon extra virgin olive oil
- 6 eggs
Directions
- Dice the Portobello mushroom, then saute in the olive oil. Set aside.
- Wilt the spinach, then set aside.
- Pre-heat your oven to 350° F.
- Add the mushroom and spinach to a 6-cup muffin tin. Each slot should be about 3/4 full.
- Beat the eggs until fluffy, then pour over the mushroom and spinach until the cups are nearly full.
- Bake for 20 minutes, or until the egg is cooked through.
- You can store these in the fridge and grab one or two each morning with some fruit and you have a healthy, convenient breakfast!
What ingredients would you put in your breakfast egg cups?
This recipe was created while serving as a paid blog ambassador for the Mushroom Council.
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