Mushroom Spinach Bacon Egg Cups

With thousands of things going on in the morning you often don’t have time to make a nutritious breakfast that sets you up for the rest of the day. This month’s recipe is a healthy, easy to make, grab and go breakfast that’s packed with goodness.

Ingredients

• 10 slices good-quality bacon (leave bacon out if vegetarian or vegan)
• ½ tablespoon olive oil
• 220 grams mushrooms, sliced
• 3 cups spinach
• 6 large eggs
• ¼ cup unsweetened almond milk (any milk will work)
• Ground salt and pepper to taste
• 1/3 feta or goat cheese crumbles (or any cheese you like)

Instructions

Step One: Preheat oven to 400 degrees. Add bacon slices to muffin pan, wrapping them in a circle around the edges of the tin. Bake for 15 minutes.

Step Two: While the bacon is cooking 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.

Step Three: In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.

Step Four: When bacon is done cooking, remove from oven and rearrange the slices. 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.

Step Five: 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 cheese.

Step Six: 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 dairy free
• For a new flavour: try adding in 1/2 cup diced grape tomatoes + 1/3 cup shredded mozzarella + 1/4 cup basil ribbons
• A evening 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 lot of moisture otherwise the egg cups might get soggy (example: zucchini or really juicy tomatoes)

Nutrition

• Servings: 5 servings
• Serving size: 2 bacon egg cups
• Calories: 209kcal
• Fat: 15.5g
• Saturated fat: 5.7g
• Carbohydrates: 2.7g
• Fiber: 0.9g
• Sugar: 1g
• Protein: 16.3g

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