Oven-Baked Egg Cups with Spinach and Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory, protein-packed egg cups baked with fresh greens and mushrooms for a satisfying keto breakfast. This american-inspired breakfast (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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 245 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a 4-cup muffin tin with 1 tablespoon olive oil.
  2. 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.
  3. 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.

Frequently asked questions

How long does Oven-Baked Egg Cups with Spinach and Mushrooms take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Oven-Baked Egg Cups with Spinach and Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Oven-Baked Egg Cups with Spinach and Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Egg Cups with Spinach and Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Egg Cups with Spinach and Mushrooms high-protein?

Yes — this recipe is tagged high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes