Spinach and Mushroom Egg Cups: A Protein-Packed Breakfast Delight

Serving: These egg cups are perfect on their own, or you can serve them with a side of avocado, fresh fruit, or a simple salad. They also pair well with a hot cup of coffee or tea for breakfast.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 20-30 seconds until warm. They also freeze well—wrap individual egg cups in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Variants
Bacon Spinach Mushroom Egg Cups: Add 1/2 cup cooked and crumbled bacon to the mixture for a smoky flavor.
Veggie-Packed Egg Cups: Swap the mushrooms and spinach for other vegetables like bell peppers, zucchini, or tomatoes.
Spicy Egg Cups: Add a pinch of chili flakes or a dash of hot sauce to the egg mixture for a bit of heat.
FAQ
Q: Can I make these egg cups ahead of time?
A: Yes, you can! These egg cups are great for meal prep. Just bake them, store in the fridge, and reheat when needed.

Q: Can I use frozen spinach and mushrooms?
A: Yes, frozen spinach and mushrooms will work, but make sure to thaw and drain them thoroughly before adding to the egg mixture to avoid excess moisture.

Q: Can I add different types of cheese?
A: Absolutely! Feel free to use your favorite cheese—feta, goat cheese, or a sharp cheddar would all be great options for variety.

These Spinach and Mushroom Egg Cups are a nutritious and tasty way to start your day. Easy to make and customizable, they’ll quickly become a breakfast staple in your household!