Easy Spinach and Mushroom Egg Cups

September 22, 2014

Try this yummy breakfast recipe which is high in protein and easy on the calories. Add tomatoes, avocado or even a cheeky piece of bacon to the side if you’re feeling particularly adventurous!

The little muffins are perfect if you’re too busy for a proper sit-down breakfast, since you can prepare these overnight and store in a carry-all container.

RELATED: Check out the Easy Strawberry, Banana, and Pecan Muffins Recipe here

Serves 6


1 tbsp olive oil or vegetable oil

8 ounces white button mushrooms, sliced

10 ounces fresh spinach leaves

6 eggs, lightly beaten

1 cup shredded cheese (Parmesan or cheddar variety)

Salt and freshly ground black pepper


  1. Preheat oven to 375ºF (or 190ºC), and lightly mist a muffin tray with Canola oil or non-stick cooking spray.
  2. Add mushrooms, 1/4 teaspoon of salt over a large skillet on medium heat, and cook until the mushrooms have softened in texture. This should take about 5 minutes.
  3. Remove the mushrooms with a spoon, and deposit them into another clean mixing bowl.
  4. Wash the fresh spinach leaves and add them to the skillet until they have completely wilted – about 10 minutes. Drain the oil, and remove as much of the liquid as possible by pressing the spinach into a paper towel.
  5. Combine the spinach and mushrooms into a bowl, then add the eggs, cheese, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Mix well before dividing evenly among the cups in the muffin tray.
  6. Bake for 20-25 minutes, then let them cool slightly before removing them from the tray.

Image and Recipe via Culinary Hill

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