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!
Servings: 4 meals
- 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