A perfectly delicious brunch idea, these mushroom spinach bacon egg cups are a healthy make-ahead breakfast that’s packed with protein, loaded with veggies, and takes just 30 minutes to make!
These flavor filled egg cups are wrapped in bacon, stuffed with sautéed mushrooms and spinach, covered with an egg and almond milk mixture, and topped with crumbled goat cheese.
So easy to make, low carb, and totally customizable to whatever you have on hand. Easily made paleo, too.
Mushroom Spinach Bacon Egg Cups
(links below are the gluten free/celiac safe products used in this recipe)
|– uncured bacon|
|– olive oil|
|– baby bella mushrooms|
|– baby spinach|
|– unsweetened almond milk|
|– kosher salt|
|– freshly ground black pepper|
|– goat or feta cheese|
Get the full recipe instructions here from ‘Ambitious Kitchen‘