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Portobello Mushroom Bacon and Feta Egg Cups
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5 from 1 vote

Portobello Mushroom Bacon and Feta Egg Cups

These oven-baked meaty egg cups are full of protein and a dose of Vitamin-D rich mushrooms to start your day off right!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: brea, gluten free, Meal Prep, snack
Servings: 4 meals
Calories: 322kcal
Author: Meal Prep on Fleek


  • 8 large eggs
  • 1 tsp dried basil
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 2/3 cup finely chopped baby portobello mushrooms
  • 4 slices bacon cooked and chopped
  • 1/2 cup feta cheese crumbles
  • 4 cups mixed fresh berries strawberries, blueberries, raspberries


  • Preheat oven to 350ºF and line 8 muffin tins with paper liners. Whisk together eggs, basil, sea salt and black pepper in a medium mixing bowl until thoroughly combined. Stir in bacon, mushrooms, and feta cheese.
  • Scoop mixture evenly into muffin tins and bake for 30-35 minutes or until the center of egg cups is set. Cool at room temperature for 10 minutes before enjoying. Serve alongside fresh berries


Calories: 322kcal | Carbohydrates: 17.9g | Protein: 20.4g | Fat: 19.6g