Mushroom, Spinach, and Bacon Egg Cups

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Mushroom, Spinach, and Bacon Egg Cups

I decided to make this recipe as part of my paleo week. I figured it would easily heat up in the microwave (about 45 seconds in the microwave) for me to take to work during the week. It was easy to have portions and had a great flavor that paired great with the fruit. 
Preheat Oven to 350. 

Slice 1 pint mushrooms (I used the Pampered Chef slicer, which I love!) Heat 1 tsp of olive oil and one clove pressed garlic – add mushrooms and 1 teaspoon of dried thyme and saute until tender.

Organic Mushrooms from
Backyard Produce

Add cooked bacon and spinach. Heat through. 


While mushrooms are cooking, whisk 9 eggs, salt and pepper.
(note: If you aren’t doing a paleo diet, I recommend 1/2 cup of milk at this step.) 

This picture only has 6, but I realized you needed more later







Spoon mushroom mixture into 9 greased muffin tins. 








Pour whisked eggs evenly into tins. 

(Be careful not to overfill. The eggs will rise when in the oven.) 
Make sure egg cups are cooked through. Let sit and cool slightly. 








Serve with a side of fruit. Delightful breakfast! 

Organic Blueberries from Backyard Produce

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