Mushroom Spinach Egg Cups
Last updated on January 9th, 2026
I love making egg cups for breakfast! They’re delicious, easy, and good for kids! They can also be frozen and easily reheated later which is a busy person’s dream! These Mushroom and Spinach Egg Cups were so juicy, cheesy, garlicky! I mean they were the whole package! Plus, I’m OBSESSED with mushrooms! I cannot get enough of them! These egg cups are perfect to meal prep on the weekend and grab and go during the week!
Did you know?
People have been making egg cups for over 2,000 years! Archeologists found silver egg cups in the ruins of Pompei – indicating that egg cups were made in Ancient Rome, long before muffin pans and silicone inserts existed! Pretty wild!
What ingredients do I need to make these?
Eggs
Mushrooms
Onion
Garlic
Shredded Cheddar
Spinach
Milk
Butter
Salt
Black Pepper
Oregano
Onion Powder
Cooking Spray
Optional garnishes:
Green Onion
How do I make them?
Preheat oven to 350 F and grease two muffin pans. Next, in a large skillet on medium heat, melt butter. Add onion, mushrooms, and a dash of salt. Cook for a few minutes, stirring occasionally. Add spinach and remaining spices, cook for a minute or so. Then add in the garlic and cook a bit more. When garlic is fragrant and spinach is wilted, remove from heat and set aside.
In a large bowl, whisk remaining ingredients until combined. Using a slotted spoon, carefully transfer mushroom mixture into the bowl and stir to combine. Using a ladle, carefully fill the muffin cups slightly below the top. Take your time to ensure each muffin cup has a good amount of each ingredient!
Bake Mushroom Spinach Egg Cups for a while. Let cool for a few minutes before attempting to remove from pan.
Garnish with green onion, if desired and enjoy warm! Alternatively, let cool completely and freeze in an airtight container for up to 3 months! Enjoy!
Looking for more freezer friendly breakfast options? Check these out!
Mushroom Spinach Egg Cups
Ingredients
- 8 eggs
- 8 oz white mushrooms thinly sliced
- 2 garlic cloves minced
- ½ yellow onion diced
- 1 ½ cup shredded cheddar
- 1 cup spinach
- ⅓ cup milk
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp oregano
- ¼ tsp onion powder
- Cooking Spray
Optional garnishes:
- green onion
Instructions
- Preheat oven to 350 ℉ and grease two muffin pans.
- In a large skillet on medium heat, melt butter.
- Add onion, mushrooms, and a dash of salt. Cook for 3-5 minutes, stirring occasionally.
- Add spinach and remaining spices, cook for one minute. Then add in the garlic and cook for one minute more.
- When garlic is fragrant and spinach is wilted, remove from heat and set aside.
- In a large bowl, whisk remaining ingredients until combined.
- Using a slotted spoon, carefully transfer mushroom mixture into the bowl and stir to combine.
- Using a ladle, carefully fill the muffin cups slightly below the top. Take your time to ensure each muffin cup has a good amount of each ingredient!
- Bake Mushroom Spinach Egg Cups for 25 minutes. Egg cups are done when golden in color and egg has completely set.
- Let cool for 5 minutes before attempting to remove from pan.
- Garnish with green onion, if desired and enjoy warm! Alternatively, cool completely and freeze in an airtight container for up to 3 months!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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I love egg cups and make them in a silicone mold in my Instant Pot. I’ll be trying this variation next time I make them, so thanks again for another great recipe!
Yes I love them so much and sometimes they can be dry but these were so juicy! Like bite into it and it literally squirts the back of your mouth! So good! Thank you for saying that! 🩷
I love these. So easy and so tasty!!!
Right! What’s not to love!?🩷