Oven-Baked Egg Cups with Spinach and Mushrooms
Savory, protein-packed egg cups baked with fresh greens and mushrooms for a satisfying keto breakfast. This American-inspired recipe (high-protein, low-carb), ready in about 35 minutes, combines large eggs, fresh spinach, sliced mushrooms into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 245 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1/2 cup fresh spinach
- 1/4 cup sliced mushrooms
- 2 tablespoons grated cheddar cheese
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 4-cup muffin tin with 1 tablespoon olive oil.
- Step 2: In a medium bowl, whisk together 4 large eggs until smooth, then stir in 1/2 cup chopped spinach, 1/4 cup sliced mushrooms, 2 tablespoons grated cheddar cheese, 1/2 teaspoon dried thyme, and a pinch each of salt and black pepper.
- Step 3: Divide the egg mixture evenly among the greased muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until edges are golden and centers are set with no jiggle.
