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Healthy egg cups | Healthy breakfast egg cups | Healthy egg cups recipe | Healthy breakfast egg cups recipe | Clean eating egg cups

Healthy egg cups

5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 egg cups
Calories 80 kcal


  • 9 button mushrooms
  • 1 cup fresh spinach
  • 1 teaspoon olive oil
  • 4 medium eggs lightly beaten
  • ¼ cup skim milk
  • ¼ cup shredded cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • Preheat the oven to 400F/200C and grease 6 holes of a muffin pan. Roughly chop 6 of the mushrooms and halve the remaining 3 lengthways. Roughly chop the spinach.
  • Drizzle the olive oil into a small frying pan and sautee the mushrooms and spinach for 5 minutes.
  • Set the halved mushrooms to one side. Mix together the remaining roughly chopped mushrooms, spinach, eggs, milk, cheese, salt and pepper. Evenly divide the mixture between the greased muffin holes and top each one with half a mushroom. 
  • Place the egg cups into the oven and bake for 20 minutes, until the tops are puffy and golden brown.