Go Back
–+ servings
Portobello Mushroom Bacon and Feta Egg Cups

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!
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: brea, gluten free, Meal Prep, snack
Servings: 4 meals
Calories: 322kcal
Author: Meal Prep on Fleek

Ingredients

  • 8 large eggs
  • 1 teaspoon dried basil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • ⅔ cup finely chopped baby portobello mushrooms
  • 4 slices bacon cooked and chopped
  • ½ cup feta cheese crumbles
  • 4 cups mixed fresh berries strawberries, blueberries, raspberries

Instructions

  • 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

Nutrition

Calories: 322kcal | Carbohydrates: 17.9g | Protein: 20.4g | Fat: 19.6g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!